[6] Separately, a tadka (tempered oil mixture) is prepared by heating ghee in a pot, then adding onions, a bay leaf, and an optional cardamom pod.

The onions are sautéed until golden brown, and ginger-garlic paste is added until the raw aroma dissipates.

Tomato puree, Kashmiri chili powder, and garam masala are stirred into the mixture and cooked until the oil separates.

Kasuri methi (dried fenugreek leaves) and butter are added toward the end, and the dish is cooked until thick and creamy.

[6] Dal Makhani is typically garnished with a small amount of cream or yogurt and chopped coriander.