Dal Makhani and Methi Garlic Naan

India – A land of diverse customs and religions, a land of hundreds of festivals, a land of temples and rivers and a land of food and flavors.

When we think about flavors of India it ranges from one part to another.. No matter whether you are up in the North or deep down in the South, extreme right on the West or there in the East, each and every region boast about it’s own specific ingredients and cuisines. With it’s own flavors and own twists every region defines the definition of Diversed India! 🙂

But you know what – The staple food of India i.e Dal and Chawal has equal no. of fans all over. Be it yellow dhaba dal or typical Punjabi Dal Makhani.. We drool. We drool over its simple flavors, it’s healthy composition and it’s beautiful colors. My family loves Dal Makhani with Garlic Naan. At every Indian restro, this is their most favorite combo to offer – Dal Makhani and Garlic Butter Naan…And why not.. After all it offers one of the most exotic Indian flavor and satiate our utterly butterly desires.. Lolz 😀


And I am sure that you guys are also a big big fan of Dal Makhani and Butter Garlic Naan.. Is it ? 🙂 Let’s prepare it at home. Same restaurant taste but with a healthy touch of limited oil and butter…and healthy greens. For me, the start of the Winters is marked by  availability of fresh green leafy vegetables in the market. I love those .. I simply loved the piled fresh harvest of Methi leaves, Spring onions, Dill leaves, Mustard leaves, Spinach and all the fresh stuff… My gawd..M travelling to seventh heaven just by thinking about it. 🙂 Today morning was made when I checked my garden for Methi leaves and there they were.. Fully bloomed up and all fresh to be used.. The moment I saw them I was like.. This I have to prepare today only and then I decided to come up with unique recipe of Methi Garlic Naan.


Since Dal makhani was already planned up and naan is also in the mind… the lunch menu was announced and there I was in the kitchen ready with my tools.. Hahahaha 😀


Let’s have a look on the recipe.


Serves: 4

Preparation time: 30 mins ( + 3 hours of Naan dough preparation)

Cooking time: 1 hr


For Dal Makhani

  • 2 cups Dal Makhani – Soaked overnight
  • 3 medium sized onions
  • 1/2 inch ginger + 1 tbsp ginger grated
  • 5 Garlic cloves – Chinese Garlic is better
  • 3 medium sized tomatoes
  • 2 black cardamons
  • 2 green cardamons
  • 1/2 inch cinnamon stick
  • 4 cloves
  • 2 bay leaves
  • 1 tbsp butter
  • 2 tbsp Garam Masala
  • 1 tbsp Kashmiri Mirch
  • Turmeric
  • 2 tsbp corriander powder
  • Salt as per taste
  • 2 tbsp Amul cream
  • Ghee for frying

For tempering
3 finely chopped garlic
Kashmiri Mirch
Ghee + Butter

For Methi Garlic Naan

  • 2 cups All purpose Flour
  • 1 cup Wheat flour
  • 1/2 cup Rawa or Semolina or Suji
  • 1 cup curd
  • 1/2 cup Milk
  • 2 cups finely chopped fresh methi leaves
  • 1 tbsp grated garlic pods
  • 1/2 cup yeast water – 1 tsp active instant yeast + 1 tsp sugar + 1/2 cup warm water – Prove the yeast
  • Warm water to knead the dough
  • Salt as per tasteFor butter tempering1 tbsp butter
    1/2 tsp Ghee
    1 tsp Nigella seeds
    Finely chopped garlic 1 tbsp


For Dal Makhani

  •  Boil Dal Makhani with cloves, black cardamons, salt and cinnamon stick. (allow 6-7 whistles)
  • Grind onions, garlic pods, 1/2 inch ginger finely.
  • Heat Wok and put Ghee. Fry Onion masala well.
  • Add Garam Masala, Turmeric, Kashmiri Mirchand Corriander powder.
  • Add some water and fry well.
  • Now grind tomatoes and put it in the mixture.
  • Fry again till the oil seperates.
  • img_20161016_152008
  • Now put the masala in the Boiled dal and mix well.
  • Let it simmer for 25 minutes over medium heat. Add sufficient amount of water as per the desired consistency.
  • Add butter and mix well. Let it simmer.
  • Add salt.
  • Now, add 1 tbsp grated ginger and mix well.
  • Add Amul cream.
  • Dal Makhani is ready.
  • Temper it with Butter, Garlic and Kashmiri Mirch.



For Methi Garlic Naan

  • Mix everything and knead a soft dough. You have to knead it for at-least 10 mins to achieve perfect dough.
  • Cover it with cling film and let it prove for 2 hours.
  • Dough is ready.
  • Roll out the naans and cook them well over a tandoor.
  • Once done, brush your garlic butter over it.
  • Serve hot with Dal Makhani! 🙂


Your heavenly treat is ready! Serve it during the festivals or make it just like that.. Your family will fall for it!


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From The Diaries of Great Cooks!


Bon appetit!

This recipe I am submitting at Angies Fiesta Friday wherein my co-hosts for this week are:
Elaine @ foodbod and Michelle @ O Blog Off


3 thoughts on “Dal Makhani and Methi Garlic Naan

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