Instant Pot Kala Dal Makhani - Soft Simmered Black Beans

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recipe by Rinku Bhattacharya

  • Time icon
    Total Time
    6hrs 18mins
  • Serves icon
  • Calories icon

There is an entire series of dishes that fall in the “makhani” category of cooking. The term basically translates to “buttery.” These elaborate party dishes are at the core of festive Punjabi cooking and are among the signature dishes of many Indian restaurants. My easy Basic Makhani Masala and Everyday Masala Paste along with regular black beans make this a very accessible indulgence.

Inspired by:

recipe updated Jul 1, 2020


  • Dried black beans icon
    Dried black beans
    1 cup (192g)
  • Everyday masala paste icon
    Everyday masala paste
    about ½ cup (120g)
  • Basic makhani masala icon
    Basic makhani masala
    about ½ cup (120g)
  • Water icon
    1 cup (240ml)
  • Fenugreek leaves icon
    Fenugreek leaves
    1 tbsp (15g)
  • Garam masala icon
    Garam masala
    1 tsp (2g)
  • Single cream icon
    Single cream
    ¼ cup (72ml)
  • Onion icon
    as needed
  • Lime juice icon
    Lime juice
    2 tbsp (30g)
  • Single cream icon
    Single cream
    as needed


  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Add dried black beans, everyday masala paste, basic makhani masala and water to the inner pot
  2. Close and lock the lid and turn the steam release handle to Sealing
  3. Pressure cook - Bean, High, 15 min
  4. Natural release - 15 min
  5. Quick release
  6. Stir until well combined
  7. Cancel - Keep warm
  8. Heat - Sauté, Normal
  9. Then stir fenugreek leaves and garam masala into the inner pot
  10. Cook until simmering - approx 5 min
  11. Mix single cream into the inner pot
  12. Serve
  13. Garnish with onion, lime juice and single cream
  14. Serve with rice or your favorite flatbread
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