Go Back
Spinach and Dhal Makhani

Spinach and Dhal Makhani

Apriena Jugoo Pummer
A warming winter Indian classic made in under 30 minutes. Rich, creamy, buttery and warming.
Prep Time 5 mins
Cook Time 25 mins
Course Appetizer, Dinner, Lunch, Main Course, Side Dish
Cuisine Indian
Servings 4 people


  • 1 tin lentils rinsed and drained
  • 1 tin red kidney beans rajma beans- rinsed and drained
  • 1 can sugar beans rinsed and drained
  • 1 teaspoon turmeric
  • Ghee
  • 1 onion finely sliced
  • 1 teaspoon cumin seeds
  • 1 teaspoon crushed garlic
  • 2 sprigs curry leaves
  • 1 tablespoon curry powder
  • 1 tomato chopped
  • 1 cup chopped spinach
  • A dash of cream
  • Salt to taste


  • Place the rinsed lentils and beans in a pot with a cup of water and 1 teaspoon turmeric, salt and allow to get really mushy, you can smash it a bit with a masher
  • Heat a pan on medium heat and add the ghee, onions and cumin seeds
  • Allow the onions to brown before adding the garlic, curry powder and curry leaves
  • Mix well and then add the tomatoes, cook for until tomatoes are softened then add the chopped spinach and cook for a further 3 minutes
  • Add the braised onion and tomato/ spinach mixture to the mushy dhall and allow to simmer for 5 minutes before adding the cream, switch of heat
  • Serve with naan, roti or rice
Keyword dhall makhani, easy recipes, recipe under 30 minutes, vegetarian