Daal Makhani Recipe

Daal Makhani, a warm, creamy, smoky, feels like home, heritage Indian dish isn’t just about slow cooking but also balance of spices. A balance, that Johnny has mastered after years of cooking in fine-dining restaurants across the UK. Whole Black Lentils and Red Kidney Beans simmered for hours and enriched with butter, cream and a medley of spices, a silky, indulgent lentil curry that is called Daal Makhani pairs perfectly with Naan, Tandoori Roti or Jeera Rice.

Preparation

Soak & Boil the Daal

  • Soak Urad Daal and Rajma overnight. Rinse well
  • In a Pressure Cooker add the lentils with water and salt
  • Pressure cook with water and a little salt until the daal is soft and mashable (5-6 whistles or 40 mins on low simmer after boiling)

Make the Base

  • In a heavy-bottomed pan, heat adequate amount of butter
  • Add chopped onions and sauté till golden
  • Add ginger-garlic paste, cook until the raw smell disappears
  • Stir in tomato puree and cook until the butter starts separating
  • Add Johnny’s Daal Makhani Masala and cook on very low flame for 2-3 mins Avoid burning of ingredients

Add Cooked Daal

  • Add the boiled daal-rajma mixture to the pan. Stir well
  • Add water as needed to adjust consistency. Simmer on low heat for 30-40 mins, stirring occasionally

Add Cream and Butter

  • Add adequate amount of fresh cream and butter. Stir gently
  • Simmer for another 10-15 mins on very low flame
  • Let it sit for some time before serving

Johnny’s Tip

“The magic of Daal Makhani isn’t in the spices, it’s in the time. But my masala gives you a five-hour flavour in just one hour of patience. Always cook it slow, finish it with butter and let it rest before serving. It tastes best when re-heated the next day.”

You may have Johnny’s Daal Makhani Masala directly from here also.