Dal Makhani Easy Recipe

Cuisine : Indian Main Course

Serves : 4 Pax


• Urad whole 250 GMs

• Salt to taste

• Ginger and garlic paste 3 tbsp (Optional)

• Milk 400 GMs

• Dhaniya powder 2 tbsp

• Garam masala 1 tbsp

• Oil for cooking

• Whole spices like clove, cardamom, cinnamon, pepper whole

• Tomato purée 500 GMs


1. Soak the dal overnight (Or soak in hot water for 1 hour)

2. Cook the dal adding salt, whole spices with enough amount of water

3. After the dal is cooked, mash the dal and keep aside

4. Take a thick bottom pan and oil, then ginger garlic paste and cook well

5. Then add all the spices and then tomato purée into it

6. After it start leaving oil, add the mashed dal with the water and start cooking

7. After the first boil, add milk into it and keep it boiling

8. When you see the dal is getting thick, low the flame and keep cooking

9. Add butter after that and serve hot checking the salt.

Chef Tips:

  • While boiling the dal make sure it’s cooked nicely
  • After adding the milk keep stirring the dal so that the milk don’t curdle
  • Cream and butter to be added in the end
  • Keep in refrigerator to use it for 2-3 days



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