Daal Makhni Masala 100g - Shan

Shan Daal Makhni Masala helps you prepare the rich, creamy, and buttery North Indian style lentil curry at home. Perfectly blended spices bring authentic restaurant-style taste to your daal makhni when cooked with black gram, red kidney beans, butter, and cream.

• Black Gram – ½ cup (110g), soaked for 6 hours

• Red Kidney Beans – 3 tbsp (30g), soaked for 6 hours

• Garlic – ½ tsp, crushed

• Tomato Puree – ½ cup (120g)

• Cooking Oil – ½ cup (100ml)

• Melted Butter – ½ cup (100g)

• Cream – 2 tbsp (30g), leveled

• Shan Daal Makhni Masala – 2 tbsp (20g)

1. Cook ½ cup (110g) soaked black gram and 3 tbsp (30g) red kidney beans in 5 cups of water until soft (do not drain water).

2. Separately heat ½ cup (100ml) oil. Add crushed garlic and stir-fry until light brown. Add ½ cup (120g) tomato puree and cook for 2–3 minutes on medium heat.

3. Add 2 tbsp (20g) Shan Daal Makhni Masala, stir fry, then add the cooked black gram and red kidney beans along with their water. Reduce heat and cook for 10–15 minutes.

4. Add ½ cup (100g) melted butter, stir fry, and remove from heat.

5. Partially blend/mash the cooked black gram and red kidney beans.

6. Add 2 tbsp (30g) cream, mix well, and serve hot with boiled rice or naan.

• Energy: 15 kcal

• Total Fat: 1 g

  • Saturated Fat: 1 g

  • Trans Fat: 0 g

• Cholesterol: 0 mg

• Sodium: 100 mg

• Total Carbohydrate: 2 g

  • Dietary Fiber: 1 g

  • Total Sugars: 1 g (Includes 0g Added Sugars)

• Protein: 1 g

 100 g