Dal Makhani with Paratha

Dal Makhani with Paratha

By NamakShamak
  • Serves: 5 - 6
  • Prep Time: 30 Minute
  • Cooking: 30 Minute
  • Calories:

One of the main features of Punjabi cuisine is its diverse range of dishes.  Since Punjab is know for its rich milk a number of dishes in Punjab contain milk products like butter, ghee, curd and the paneer etc. Certain dishes which are exclusive to Punjab are the rotis, naans, parathas, choles and ofcourse the Sarson ka saag. The main masala in a Punjabi dish consists of Onions, Ginger and Garlic. Tandoor cuisine is a Punjabi speciality especially for non-vegetarian dishes.   Dal Makhani is the staple food of the Punjab region.The primary ingredients in dal makhani are Whole urad and rajma, rather than masoor. Dal makhani is now universally recognized as a quintessentially Indian dish and variations of the fare are served in a wide variety of eateries and restaurants internationally. The traditional preparation of dal makhani involves a series of time-consuming procedures, which can take up to 24 hours to complete. However, with the availability of modern cooking equipment, including Pressure cooker the preparation time of the dish has reduced significantly.   The Paratha is an important part of a traditional Indian breakfast. A paratha (especially a stuffed one) can be eaten simply with a blob of butter spread on top, with chutney, with pickles and yogurt, or with meat or vegetable curries. The paratha can be round, heptagonal, square or triangular. They can be stuffed with a variety of stuffings like potatoes, paneer or even kheema.



  1. For the Dal Makhani: Soak the Rajma, Whole Urad and the Masoor for atleast 12 hr to 18 hrs.
  2. In a Pressure Pan, heat the oil and add the ginger garlic paste and saute. Put in the onion and the tomato and saute till it leaves oil. Now add the chilli powder, haldi powder, dhania powder, jeera powder, salt and the garam masala. Toss in the rajm
  3. When cooked, stir in the milk cream and mix. Heat a little and then add the kasoori methi. Cook for 2 to 3 mins. Garnish with a little cream. Serve hot accompanied with parathas.
  4. Knead the dough using water.
  5. Take a small peda and roll into a thick chapati. Now smear a little ghee on it and dust it lightly with a little atta. Fold into a semi circle. Smear a little ghee on the semi circle, dust with flour and fold into a triangle. Now roll it into triangu
  6. Grill the paratha on a tawa using ghee.

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

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I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!