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Rich and Smoky Dal Makhani
Rich and Smoky Dal Makhani

Rich and Smoky Dal Makhani

with Spinach, Baby Plum Tomatoes and Garlic Naan

Recipe Development Team
Recipe Development TeamUpdated on September 29, 2025

Dal makhani is a rich, creamy North Indian lentil dish, traditionally slow-cooked for deep flavour. Inspired by the iconic classic but ready for your table a little faster, this version uses a smoky base paste to recreate the depth of the 'dhungar' method, where charcoal smoke infuses the dish with its signature warmth and complexity.

Tags:
Veggie
New
Allergens:
Milk
Cereals containing gluten
Wheat

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Onion

3 unit(s)

Garlic Clove

125 grams

Baby Plum Tomatoes

1 sachet(s)

North Indian Style Spice Mix

15 grams

Ginger Puree

60 grams

Tomato Puree

1 sachet(s)

Smoky Base Paste

1 carton(s)

Lentils

(May contain traces of: Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Spelt (wheat), Wheat)

10 grams

Vegetable Stock Paste

75 grams

Creme Fraiche

(Contains: Milk)

2 unit(s)

Plain Naans

(Contains: Cereals containing gluten, Milk, Wheat)

40 grams

Baby Spinach

Not included in your delivery

20 grams

Butter

2 tsp

Sugar

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3450 kJ
Energy (kcal)824 kcal
Fat31.6 g
of which saturates13.8 g
Carbohydrate105.9 g
of which sugars20.8 g
Dietary Fibre15.4 g
Protein27.6 g
Salt4.73 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Medium Saucepan
Baking Tray

Cooking Instructions and Tips

Get Started
1

Preheat your oven to 220°C/200°C fan/gas mark 7. 

Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).

Halve the baby plum tomatoes.

Caramelise the Onions
2

Heat a drizzle of oil in a medium saucepan on medium heat. Once hot, melt in the butter (see pantry for amount).

Once melted, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins. 

Curry Up
3

Once the onions have softened, stir in North Indian style spice mix, ginger puree and half the garlic. Fry until fragrant, 1-2 mins.

Once fragrant, add the tomato puree, smoky base paste, baby plum tomatoes, sugar (see pantry for amount) and a splash of water.

Cook the tomatoes down, squishing them with the back of a spoon, until combined into a chunky, thick paste, 2-3 mins.

All Together Now
4

Once the tomatoes have cooked down, add the lentils and their liquidvegetable stock paste, water for the sauce (see pantry for amount) and three quarters of the creme fraiche

Bring to a boil, then lower the heat and simmer until thickened, 5-6 mins. Season with salt and pepper.

Into the Oven
5

Meanwhile, spread the remaining garlic on the naans. Drizzle with oil and season with salt and pepper

Put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

Once thickened, stir the spinach and a knob of butter through the lentils until melted and piping hot, 1-2 mins. 

Taste and season with salt, sugar and pepper if you feel it needs it.

Serve Up
6

When everything's ready, share your Makhani inspired dal between serving bowls.

Swirl in the remaining creme fraiche

Serve the garlic naan alongside for dipping and scooping. 

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