Dal Makhani Handi Recipe (Karachi Restaurant Style, Watan)
Dal makhani handi the Karachi way is quick, rich and creamy: already-boiled dal fried in a tomato and spice base, then finished with milk, cream and a sizzling ghee and cumin tadka. We filmed it at Watan Restaurant in Clifton Block 3, Karachi, where it is cooked to order in a clay handi.
Serves: 3–4 people | Prep: 10 min (with boiled dal) | Cook: about 15 min
Difficulty: Easy | Best for: dinner with naan, vegetarian guests
Heat level: Mild to medium
Watch the Dal Makhani Handi Video
The full video plays inside the recipe card below. To jump straight to one step, open it on YouTube:
What Makes Watan Dal Makhani Different
Tomato puree and paste. Half a cup of puree plus a few spoons of tomato paste gives a deep red, tangy base in minutes.
Dal boiled to 75%. The dal is not fully cooked before it goes in, so it finishes in the masala, soaks up the flavour and stays whole.
Milk, then cream. Milk goes in first to loosen and mellow it, then cream at the end for richness.
A desi ghee tadka. Hot ghee with a little ginger garlic paste and whole cumin is poured over at the end. It is what makes restaurant dal smell so good.
Dal Makhani Handi Ingredients
| Ingredient | 1 handiserves 3–4 | Notes |
|---|---|---|
| Base | ||
| Cooking oil | about 3 tbsp* | |
| Tomato puree | ½ cup | |
| Tomato paste | 4–5 tbsp | any brand |
| Spices | ||
| Coriander seeds, crushed | 1 tsp | |
| Red chilli, crushed | 1 tsp | |
| Cumin powder | ½ tsp | |
| Garam masala | ½ tsp | |
| Turmeric | ¼ tsp | |
| Black pepper powder | ½ tsp | |
| Dal and finish | ||
| Dal, boiled about 75% | about 2 cups cooked (1 cup dry)* | |
| Milk | ½ cup | |
| Fresh coriander | a small handful | |
| Cream | 5–6 tbsp | |
| Tadka | ||
| Desi ghee | 2 tbsp* | |
| Ginger garlic paste | a little (about ½ tsp) | |
| Cumin seeds, whole | ½ tsp* | |
All amounts come from the cook in the video, except the ones marked *, which the video does not state and are our estimate. The video does not name the lentil; use split white urad (maash) or yellow lentils for this creamy style.
Step-by-Step: How Dal Makhani Handi Is Made
1. Cook the tomato base
Heat the oil in a handi or pan. Add the tomato puree, then the tomato paste, and cook for 2 to 3 minutes.
2. Add the spices
Mix the crushed coriander, crushed red chilli, cumin powder, garam masala, turmeric and black pepper, add them to the handi and cook for 2 to 4 minutes.
3. Add the boiled dal
Add the 75% boiled dal and fry it in the masala for 2 to 3 minutes.
4. Add milk, coriander and cream
Add the milk and cook for 2 to 3 minutes. Add the coriander, mix for a minute or two, then the cream, and mix for another 2 to 3 minutes.
5. Make the tadka and pour it over
Heat the desi ghee, add a little ginger garlic paste and whole cumin, and pour it over the dal while it sizzles.
The Complete Dal Makhani Handi Recipe
Karachi Dal Makhani Handi (Watan Restaurant)
Ingredients
Method
- Heat the oil, add the tomato puree and tomato paste and cook for 2 to 3 minutes.
- Add the mixed spices and cook for 2 to 4 minutes.
- Add the boiled dal and fry for 2 to 3 minutes.
- Add the milk and cook 2 to 3 minutes, then the coriander, then the cream for another 2 to 3 minutes.
- Heat the ghee with ginger garlic paste and cumin, pour over the dal and serve.
Video
Dal Makhani Problems and How to Fix Them
- Too thick: add a splash of milk or hot water.
- Dal breaking up: it was boiled too long before going in. Stop at about 75%.
- Too sour: tomato paste varies. Add a little more cream or a pinch of sugar.
Serving Dal Makhani Handi
Serve straight from the handi with naan, roti or rice. It keeps for 2 days in the fridge; reheat with a splash of milk.
Dal Makhani Handi FAQs
Which dal is used for dal makhani handi?
The video does not name it. For this creamy Karachi style, split white urad (maash) or yellow lentils work well. Classic Punjabi dal makhani uses whole black urad and rajma.
Why is the dal only 75% boiled?
So it finishes cooking in the masala and keeps its shape.
Can I skip the cream?
Yes, add a little more milk instead. It will be lighter.
Where is Watan Restaurant?
In Clifton Block 3, Karachi, as the video says.
More Handi and Karahi Recipes
- Yadgar Shinwari Mutton Handi: creamy mutton handi.
- White Mutton Karahi: yogurt and cream karahi.
