Instant Pot Dal Makhani

by

Garima Gakkhar

Posted February 4, 2021 (Last updated November 17, 2021)

Serves

4

Total Time

11hrs

Calories

487

Dal Makhani is one of the tastiest and most loved dal (pulse) preparation in North India, especially the State of Punjab. It finds its place in most special occasion dinners, including wedding feasts, in northe...

recipe-image
    Ingredients

  • Onion icon
    Onion1chopped
  • Tomato icon
    Tomato3puréed
  • Urad daal icon
    Urad daal125 gsoaked
  • Dried kidney beans icon
    Dried kidney beans90 gsoaked
  • Ghee icon
    Ghee3 tablespoons
  • Butter icon
    Butter3 tablespoons
  • Tomato purée icon
    Tomato purée60 ml
  • Kashmiri chili powder icon
    Kashmiri chili powder½ teaspoon
  • Garam masala icon
    Garam masala1 tablespoon
  • Ground coriander icon
    Ground coriander½ teaspoon
  • Fenugreek leaves icon
    Fenugreek leaves½ teaspoon
  • Cardamom pods icon
    Cardamom pods4
  • Black cardamom icon
    Black cardamom2 heads
  • Bay leaves icon
    Bay leaves1
  • Ginger-garlic paste icon
    Ginger-garlic paste2 tablespoons
  • Cloves icon
    Cloves6
  • Cinnamon stick icon
    Cinnamon stick170 g
  • Sugar icon
    Sugar½ teaspoon
  • Water icon
    Water840 ml
  • Salt icon
    Salt1 teaspoon
  • Single cream icon
    Single cream60 ml
  • Butter icon
    Butter½ teaspoon
    Method

  • 1. Soak whole black lentils and kidney beans overnight, or for at least 6-8 hrs
  • 2. Pre-heat the inner pot - Sauté, Normal
  • 3. Then add ghee, butter and onion to the inner pot
  • 4. Sauté - Sauté, approx 5 min
  • 5. Then add tomato and tomato purée to the inner pot
  • 6. Sauté - Sauté, approx 7 min
  • 7. Then add kashmiri chili powder, garam masala, ground coriander and fenugreek leaves to the inner pot
  • 8. Sauté - Sauté, approx 2 min
  • 9. Then add urad daal and dried kidney beans to the inner pot
  • 10. Add spices to the inner pot
  • 11. Close and lock the lid and turn the steam release handle to Sealing
  • 12. Pressure cook - Bean, High, 30 min, then allow natural pressure release
  • 13. Remove lid
  • 14. Close and lock the lid and turn the steam release handle to Venting
  • 15. Cook while stirring occasionally - Slow cook, Normal, 2 hr
  • 16. Mash with potato masher
  • 17. Add single cream and butter to the inner pot
  • 18. Serve

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