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Dhal Makhani

A typical Punjabi-style dish and the addition of butter and cream
makes it very rich.

Serves: 4-6 | Ready in: 50 | Suitable for vegetarians

Dhal Makhani


  1. Heat the vegetable oil and butter in a large saucepan, add the cumin seeds and fry for 2-3 minutes.
  2. Add the onion, garlic, ginger and chilli powder, and fry until the onion is soft.
  3. Add the tomato purée and fry for a further 3 minutes.
  4. Add the drained lentils and kidney beans and cover with water. Bring to the boil, cover and reduce the heat, and simmer gently for at least 20 minutes or until the lentils are soft.
  5. Using a stick blender blitz for 1 minute, retaining some texture. Add hot water if it is too thick - it should have a thick yet pouring consistency.
  6. Once the lentils are cooked, add the garam masala and methi leaves and cream. Season and serve hot.