Dal Makhani and Butter Naan Recipe – Restaurant Style at Home
Dal Makhani is a signature North Indian dish known for its slow-cooked black lentils, rich tomato base, and creamy, buttery finish. When paired with soft, buttery naan, it becomes a complete indulgent meal enjoyed across India and globally.
This detailed recipe focuses on authentic taste, proper technique, and consistent results, just like a good Punjabi restaurant.
Recipe Overview
- Cuisine: North Indian / Punjabi
- Course: Main Course
- Servings: 4
- Preparation Time: 30 minutes
- Cooking Time: 1 hour 15 minutes
Ingredients
For Dal Makhani
- ¾ cup whole black urad dal (sabut urad)
- ¼ cup rajma (kidney beans)
- 4 cups water (for pressure cooking)
- 2 tbsp butter
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 bay leaf
- 1 black cardamom
- 2 cloves
- 1 inch cinnamon stick
Masala Base
- 1½ cups tomato puree (fresh or canned)
- 1 medium onion, finely chopped
- 1 tbsp ginger-garlic paste
Spices
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1½ tsp coriander powder
- Salt to taste
Finishing
- ½ cup fresh cream
- 1 tsp garam masala
- 1 tsp kasuri methi (crushed)
- Fresh coriander leaves (optional)
For Butter Naan
- 2 cups maida (all-purpose flour)
- ½ tsp salt
- ½ tsp sugar
- ½ tsp baking powder
- ¼ tsp baking soda
- 3 tbsp thick curd (yogurt)
- 2 tbsp oil or melted butter
- Milk or water (for kneading)
- Butter for brushing
- Chopped coriander or garlic (optional)
Step-by-Step Instructions
Step 1: Soaking and Cooking the Dal
- Wash urad dal and rajma thoroughly.
- Soak together for 8–10 hours or overnight.
- Pressure cook with water for 7–8 whistles until completely soft.
- Lightly mash a few lentils and set aside.
Step 2: Preparing Dal Makhani
- Heat butter and oil in a heavy-bottom pan.
- Add cumin seeds, bay leaf, cloves, cinnamon, and black cardamom.
- Add chopped onions and sauté until light golden.
- Add ginger-garlic paste and cook until aromatic.
- Add tomato puree and cook on medium heat until oil separates.
- Add turmeric, red chili powder, coriander powder, and salt.
- Add cooked dal along with its water.
- Simmer on low heat for 45–60 minutes, stirring occasionally.
- Add fresh cream, garam masala, and crushed kasuri methi.
- Simmer for another 5 minutes and turn off heat.
- Tip: The longer Dal Makhani cooks on low heat, the better it tastes.
Step 3: Preparing Butter Naan Dough
- In a mixing bowl, combine flour, salt, sugar, baking powder, and baking soda.
- Add curd and oil; mix well.
- Knead into a soft dough using milk or water.
- Cover and rest the dough for 1½–2 hours.
Step 4: Cooking Butter Naan (Tawa Style)
- Divide dough into equal balls.
- Roll each ball into an oval shape.
- Brush one side lightly with water.
- Place naan water-side down on a hot tawa.
- When bubbles appear, flip and cook directly over flame until charred.
- Remove and brush generously with butter.
- Garnish with coriander or garlic if desired.
Serving Suggestions
Serve Dal Makhani and Butter Naan hot with:
- Onion salad
- Pickle
- Green chutney
- Buttermilk or sweet lassi
Pro Tips for Best Results
- Always use whole black urad dal for authentic flavor.
- Slow cooking enhances creaminess and depth.
- Fresh cream gives the best texture—avoid overusing it.
- Naan dough should be soft but not sticky.
Final Thoughts
Dal Makhani with Butter Naan is a celebration of rich flavors and traditional techniques. Perfect for weekends, family dinners, or special occasions, this combination never fails to impress.