Punjabi•comfort

Dal Makhani (Restaurant Style)

Dal makhani is a delicious, rich & creamy dish made with black lentils, spices, butter and cream. Instructions included for stovetop and instant pot.

Ingredients

Quantities are shown as originally provided.

1 cup (200 grams) urad dal ((Indian black lentils/ whole black gram))
¼ cup (55 grams) rajma ((red kidney beans, or sub with urad dal))
4 cups (960 ml) water to pressure cook the dal ( (more to cook in pot))
2 tablespoons (30 ml) ghee ((or use oil))
3 tablespoons (42 grams) unsalted butter ((cultured butter if you can))
½ cup (65 grams) onions ((fine chopped 1 small to medium))
1 tablespoon (18 grams) ginger garlic paste ((or ¾ tbsp. (9 grams) each grated))
1 cup (220 grams) tomato puree ((bottled or 2 to 3 medium tomatoes pureed in a blender))
¾ to 1½ teaspoon Kashmiri red chili powder ((adjust to preference, I use 1 tsp))
1 teaspoon garam masala ((+ ½ tsp more if you want at the finishing stage))
1 teaspoon sea salt ( (adjust as needed))
2 cups (480 ml) hot water ( (to add later))
1 tablespoon kasuri methi ((dried fenugreek leaves, optional))
¼ to ⅓ cup (60 to 80 ml) heavy cream ((cooking cream or whipping cream, more to garnish if you want))
1 bay leaf, 2 green cardamoms, 1 black cardamom