Punjabi Style Spicy Dal Makhani | Instant Pot Dal Makhani

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Do you guys love Rajma Masala? I totally adore it. ❤ Being from North India and having Punjabi neighbors back there I have had Rajma Masala xxx number of times. 😀 There are placed in Delhi NCR which sells BEST Rajma-Chawal. Do try if you get a chance to visit there. For those who do not know what Rajma Masala is, Red kidney beans when soaked overnight and boiled, then cooked in onion-tomato based gravy with few aromatic whole and ground spices, makes a creamy, spicy, and delicious curry that pairs well with any Indian flatbread or rice.


I was planning to make Rajma Masala for a long time as I was really craving for it. I do not even remember when was the last time I had Rajma Masala (in this month 😛 ). The husband was working from home as he was down with the cold and wanted to eat something delicious and spicy. I was just lying on the sofa doing literally NOTHING when I realized that It’s already 11.30PM and I have not yet started to prepare lunch. Thank God I had soaked Rajma and Black Lentils already. I quickly got up and chopped onion, tomatoes, ginger, and peeled garlic cloves. Made the onion-tomato based gravy, stirred in some cream and water, dumped the soaked Rajma and Black lentils and turned on the Pressure cook mode on I. Lunch was ready in 30mins.  It was so finger-licking good. The recipe was a mix of Rajma masala + Dal Makhani + my own version of basic onion tomato based curry. 😀 We both thoroughly enjoyed eating it with steamed rice. Soul satisfying, comfort meal, and absolutely delicious. ❤


Obviously, I couldn’t take pictures while cooking as I was short of time and I did not know it will turn out to be this finger-licking good. I had to make it again just to share this amazing recipe with you all. The poor husband couldn’t do anything so he agreed on eating it again the other day. 😛 Just Kidding! He loved it! Well, that’s what he said to me. 😉 Do try this fusion of Rajma Masala and Dal Makhani recipe and serve with any Indian Flatbread or steamed rice.
Using IP for cooking Rajma was really really helpful. I did not have to boil Rajma separately before cooking it. I just dumped the soaked Rajma and cooked with the curry. It came out absolutely perfect, neither hard not mushy. I would recommend using Tandoori Masala and if you do not have it then use your regular Kitchen King Masala. It really adds a nice flavor and enhance the taste of the Dal Makhani. And, DO NOT SKIP the tempering part and adding lemon juice. PLEASE!

Serves 3-4

  • ½ Cup rajma, soaked overnight
  • 1⁄3 Cup whole black lentils (whole urad dal with skin), soaked overnight
  • 2 Large onion, finely chopped
  • 2 Large tomatoes, roughly chopped
  • 5-6 Garlic cloves, chopped
  • 1-inch ginger, roughly chopped
  • 1 Bay leaf
  • 2 Whole red chilies
  • 1 Cinnamon stick
  • 1 ¼ Tsp cumin seeds
  • ½ Tsp black peppercorns
  • 1 Black cardamom
  • 2 Cloves
  • 1 ½ Tsp red chili powder
  • ½ Tsp turmeric powder
  • 1 ½ Tsp coriander powder
  • 1 Tsp garam masala
  • ½ Tsp Tandoori Masala or Kitchen King Masala
  • 2 Tbsp cream or half and half
  • Salt as required
  • Mustard oil
  • Coriander leaves, for garnishing
  • 1 Tbsp lime juice, for garnishing

For Tempering

  • 2 Tbsp ghee
  • 1 Whole red chili
  • 1 Tsp cumin seeds

Learn Step By Step Recipe With Pictures For Punjabi Style Spicy Dal Makhani | Instant Pot Dal Makhani
Step 1- Take the chopped tomato, garlic, and ginger to a grinder jar and grind until pureed. Keep aside for later use

Step 2- Turn the IP to saute mode (normal), saute the whole spices (bay leaf, dry red chilies, black cardamom, cloves, black peppercorns, and cumin seeds) for 30-40secs. Add the chopped onion to the IP

Step 3- Fry the onions until they are soft. Add the pureed tomato and turn the saute mode from normal to high. Add red chili powder, turmeric powder, garam masala, tandoori masala, required salt and cook until the masala starts leaving oil from the sides. Keep stirring to avoid burn and then add the soaked rajma and black lentils

Step 4- Add cream, stir well. Add 2cups of water and close the lid of the IP. Adjust salt if required and turn the IP to pressure cook mode. Pressure cook for 8mins with the valve to seal position. Let the pressure release naturally and garnish with lime juice and coriander leaves

Step 5- Heat ghee in a tempering pan, splutter cumin seeds and dry red chili for 1min and temper the Dal Makhani. Serve warm with Rice and some onion rings




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