Casserole dish
Dal Makhani with Butter and Cream
The Punjabi classic of slow-cooked black lentils and kidney beans in a rich, buttery tomato sauce, finished with a swirl of cream. Deeply indulgent and made in one pot.
4.7 (3)
- Prep
- 10min
- Cook
- 50min
- Total
- 60min
- Serves
- 4
Shared by One Pan kitchen
Ingredients
For 4 servings
- 250g black urad lentils, soaked overnight and drained
- 400g tin chopped tomatoes
- 400g tin kidney beans, drained and rinsed
- 50g unsalted butter
- 150ml double cream
- 1 large onion, finely diced
- 4 garlic cloves, minced
- 2cm piece of fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp smoked paprika
- 800ml water
Method
0 / 6
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3 reviews
- Hannah R.
Rich, buttery perfection. Worth every calorie.
23 Apr 2026
- Karl M.
Takes time but really very little effort. Perfect for a slow Sunday.
20 Apr 2026
- Sunita P.
Restaurant quality at home. The depth from the slow-cooked lentils is unbeatable.
16 Apr 2026
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