Authentic Punjabi Dal Makhani Recipe – Creamy & Delicious
Authentic Punjabi Dal Makhani Recipe – Creamy & Delicious
Authentic Punjabi Dal Makhani Recipe: Learn how to make Punjabi Dal Makhani at home with this authentic, creamy recipe. Step-by-step instructions, tips, and secrets to perfect restaurant-style dal for family meals.
By Amit Kaul
Location: India
Published on: January 3, 2026
Punjabi Dal Makhani is one of the most iconic dishes in Indian cuisine. Originating from the state of Punjab, this rich and creamy lentil curry has won hearts worldwide for its buttery texture, smoky flavors, and aromatic spices. Whether served at special occasions or as a comforting weekday meal, Dal Makhani is always a crowd-pleaser.
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Ingredients for Punjabi Dal Makhani:
- 1 cup whole black urad dal (black lentils)
- ¼ cup rajma (kidney beans)
- 4 cups water
- 3 tbsp butter
- 2 tbsp ghee
- 1 large onion, finely chopped
- 2 large tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- ½ tsp black pepper
- Salt to taste
- ½ cup fresh cream
- Fresh coriander for garnish
Step-by-Step Recipe:
Soak the Lentils and Rajma: Thoroughly wash ¼ cup of rajma and 1 cup of urad dal. Soak them in adequate water for at least eight hours or overnight. This helps in faster cooking and a creamier texture.
Cook the Lentils: Drain the soaked dal and rajma. In a pressure cooker, add the lentils, rajma, 4 cups of water, ½ tsp turmeric, and a pinch of salt. Cook for 6–7 whistles or until soft.
Prepare the Base: Heat 3 tbsp butter and 2 tbsp ghee in a pan. Let the cumin seeds sputter after adding one teaspoon. Add the finely chopped onions and sauté until golden.
Add the finely chopped onions to the pan and let them cook over medium heat until they become a nice golden color. Mix in 1 tbsp ginger-garlic paste and cook for 2 minutes.
Add Tomatoes and Spices: Add pureed tomatoes, 1 tsp red chili powder, and salt. Cook until the masala and oil separate. This forms a rich, flavorful base for your Punjabi Dal Makhani.
Combine Lentils and Base: Pour the cooked dal and rajma into the masala. To change the consistency, add water as necessary. Simmer for 30 to 40 minutes over low heat. Stir occasionally for a creamy texture.
Finish with Cream and Spices: Add ½ cup fresh cream, 1 tsp garam masala, and ½ tsp black pepper. Stir well and simmer for another 5–10 minutes.
Garnish and Serve: Garnish with fresh coriander and a small dollop of butter. Serve hot with naan, roti, or steamed rice for an authentic Punjabi meal experience.
Tips for Perfect Punjabi Dal Makhani:
- Use fresh cream and butter to achieve the signature creamy texture.
- Slow cooking enhances flavors, so simmer for at least 30–40 minutes.
- A pinch of black salt or kasuri methi (dried fenugreek leaves) adds an authentic Punjabi touch.
- Dal Makhani tastes even better the next day as flavors deepen overnight.
Punjabi Dal Makhani is more than just a dish; it’s a celebration of Punjab’s rich culinary heritage. This creamy, buttery lentil curry is perfect for festivals, family dinners, or special occasions. Mastering this recipe will ensure that you have a restaurant-quality Dal Makhani ready in your kitchen anytime.
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About the Author
Amit Kaul is a food content writer and digital publisher based in India. He specializes in creating original, experience-driven recipes and home-cooking guides. All recipes published on this website are personally researched, tested, and written by him, following Google’s E-E-A-T (Experience, Expertise, Authoritativeness, Trustworthiness) guidelines.