Dal Makhani is a dish from authentic Punjabi cuisine and is not just wholesome but full of rustic flavor. The ‘dals’ (and there are several varieties of them available to entertain your taste buds) are a specialty of Punjabi cuisine and are mostly prepared from the whole form of the grains. The main trick of turning the simple dal recipes into mouth-watering dish is to simmer them slowly so that they become tender and creamy. The addition of flavourful spices makes the dal makhani recipe enticing. Minimum fat is used in making this recipe and thus, making it healthy as well as tasty. The dal is cooked along with the water that has been used to boil it and actually ensures the complete utilization of vital nutrients. Serve the delightful dal makhani with main dishes like hot and steaming rice or simple rotis.




  1. Pick, wash and soak the black gram and rajma overnight in 3 cups of water.  You can add a bit of salt in this water so that the dal and rajma absorb some of the salt and thus can be cooked in less time. In the morning, drain the water and rinse thoroughly.
  2. Boil the black gram and rajma in 3 cups of water along with salt and half portion of Kashmiri red chilli powder. Cook them in the pressure cooker till you have three to four whistles. Check if the rajma is thoroughly cooked; else cover the cooker to cook for some more time and ensure that the rajma is totally soft.
  3. Heat butter and sunflower oil in a pan and add cumin seeds. As soon as the cumin seeds begin to crackle, add chopped ginger, garlic, and onion and sauté them till they turn golden brown in color.
  4. Add green chillies, chopped tomatoes and sauté the entire mixture on high heat. Now, add the left over portion of Kashmiri red chilli powder and saute till the tomatoes are thoroughly cooked. Add the cooked dal and rajma along with the cooking liquid and add some extra water if you feel the need to add it to maintain the right consistency. Add garam masala powder and season with required amount of salt.
  5. Stir the entire mixture thoroughly and cook on low heat. You will have to stir in between and remember to cover the pan while cooking. Cook till the dal and rajma become very soft and thoroughly blended.
  6. Remove the cover and check if you have the right consistency; else you can simmer for some more time without the lid so that the excess liquid can evaporate.
  7. Garnish with some freshly chopped coriander leaves and fresh cream and butter. 

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