sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.

Dal Makhani Bukhara


Tofu Methi Chaman

This is a calcium rich diet, where baked methi chaman is a great way to introduce and mas...

Chicken in Yogurt Curry with flavors of Kashmir

Chicken In Yogurt Curry With Flavors Of Kashmir

This healthy chicken recipe is tender and packed with flavor, thanks to a yogurt-based ma...


Aratikaya Nuvula Karam

This is Andhra style raw plantain fry coated with spicy homemade sesame powder served as ...

Mutton with aloo

Mutton With Aloo

Mutton with aloo is a remarkable Bengali dish, mildly spiced and flavourful. This unique ...

Bitter Gourd Egg Fry

Bitter Gourd Egg Fry

A perfect protein-packed recipe with the added goodness of bitter gourd....

Green Peas and Drumstick Puli

Green Peas And Drumstick Puli

Green Peas and Drumstick Puli is a South Indian style traditional recipe. It's basically ...

Dal Makhani Bukhara Recipe, Punjabi Dal Makhani Recipe , How To Make Dal Makhani Bukhara Recipe

Dal Makhani, an amazing dish from Punjabi cuisine is prepared with lentils and beans combined with fresh cream (malai), spiced and cooked to get a creamy texture that enhances the flavor of the dish.

About Recipe

Dal makhani recipe dhaba style, Beans Kuzhambu, Beans torkari

How to make Dal Makhani Bukhara

(225 ratings)
141 reviews so far
Prep time
Cook time
25 mins
Total time
25 mins
Dal Makhani Bukhara
Author : Vahchef
Main Ingredient : Beans
Servings : 4 persons
Published date : May 29, 2018

Ingredients used in Dal Makhani Bukhara
• Cumin - 1 teaspoons.
• Oil - 1 tablespoons.
• Cream - 1 cup.
• Butter - 60 grams.
• Salt - 1 to taste.
• Red chilli powder - 10 grams.
• Tomatoes pureed - 5 numbers.
• Coriander pdr - 1 tablespoons.
• Turmeric optional - 1 piece.
• Garam masala whole or pdr - 1 teaspoons.
• Ginger garlic paste - 2 tablespoons.
• Kidney beans - 50 grams.
• Black grams - 250 grams.

Thoroughly wash black grams, bengal grams and kidney beans. Then soak it in water (2 glasses) for about few hours . and cook till dal is cooked to mashable consistency
2heat oil in a heavy bottom pan.
3. add cumin ,garam masala(optional) ,you can skip garam masala and add little garam masala pdr at last .
5. Add ginger-garlic paste ,turmeric andnbsp;add tomato puree and cook well for 10 min in medium flame covered.
6. Add chilli powder, and salt. Cook until the mixture thickens into pulpy sauce (about 3 mins).
7. Then add cooked grams and kidney beans to the mixture. Heat for 4-5 minutes. You can add a little water if you find it too thick.
8. Add the remaining butternbsp; and cream and cook for 10 minutes.
9. Dal Makhni is ready to serve.nbsp; you can increase the dal to tomato ratio if you want

Cooking with images Dal Makhani Recipe restaurant punjabi style, Maa Ki Daal with Lentils, Beans saaru


Comments & Reviews


You need to login to post a comment. Click here to login.

Recent comments

profile image

nikeel karthik Posted on Mon May 20 2013

please show us that rava idli recepi please

Reply 0 - Replies
profile image

Drnihar Azmat Posted on Mon May 27 2013


Reply 0 - Replies
profile image

jazz sea Posted on Thu May 30 2013

hey vah chef does onion spoil the dish is that the reason for u not to use them?

Reply 0 - Replies
profile image

Xelljon Posted on Mon Jun 03 2013

at 5:10: "add little bit of salt" and he dumps in 5 pounds, looool :D Great dish!!

Reply 0 - Replies
profile image

smchatt Posted on Sat Jun 08 2013

go to vahrehvah . com and look up Dal Makhani Bukhara for ingredient amounts

Reply 0 - Replies
profile image

Lux Divine Posted on Sun Jun 09 2013

How many spices you add?

Reply 0 - Replies
profile image

Who's the Hadi? Posted on Fri Jun 14 2013

Kasthuri methi = fenugreek leaves (dried). The rest of the stuff I think was self explanatory.

Reply 0 - Replies
profile image

Aman Sharma Posted on Fri Jun 14 2013

best dal i ever made thnx chef.....

Reply 0 - Replies
profile image

vimi021084a Posted on Wed Jun 19 2013

hi in my country there is a menu we call dholl pita,where we use a dough of flour which has been cut into small squares and put into the dholl to cook,can you show me the recipe plz...

Reply 0 - Replies
profile image

VegetarianHippieSurfer Posted on Thu Jul 04 2013

I thought we always added fenugreek leaves towards the end of cooking?

Reply 0 - Replies
profile image

Monu C Posted on Mon Jul 08 2013

U r d dd dddd best chef in the worldddddd

Reply 0 - Replies
profile image

moneywater Posted on Sun Aug 11 2013

made it came out freaking delicious

Reply 0 - Replies


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter