By Shreya Sarpal
October 8, 2025
Dal makhani is a signature Punjabi dish made from black urad dal and rajma, simmered for hours in a buttery, tomato-rich gravy. Its creamy texture and smoky flavour make it an indulgent comfort food.
1 cup whole urad dal ¼ cup rajma 2 tbsp butter 1 tbsp cream 1 finely chopped onion 1½ cups tomato puree 1 tbsp ginger-garlic paste 1 tsp red chilli powder ½ tsp garam masala Salt to taste Water as required Fresh cream and coriander for garnish
Soak dal and rajma overnight, then pressure cook with salt till soft.
In a pan, heat butter; sauté onion and ginger-garlic paste till golden.
Add tomato puree, red chilli powder, and garam masala, and cook until the masala thickens and oil separates.
Add boiled dal mixture, adjust consistency with water, and simmer for 30-40 minutes.
Stir in cream and simmer for 5 more minutes.
Garnish with butter and coriander; serve hot with naan or rice.