Punjabi Dal Makhani
may taste like it cooked for hours, it only takes 30 minutes!
Follow our easy instructions for success!
Soak the lentils and kidney beans in water for 3 hours. Drain the soaked lentils and kidney beans, and add to the Instant Pot with water and salt. Pressure cook on HI for 10 minutes.
Saute ginger & garlic paste in butter in a skillet. Add the spices to the ginger & garlic, and combine.
Add the spices to the ginger & garlic, and combine. Cook for 1-2 minutes.
Add the tomato puree to the skillet, and cook for 5 minutes or until the excess water has evaporated and the tomato mixture has thickened.
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Restaurant Style Butter Chicken
Punjabi Restaurant Style Shahi Paneer
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