Sweet Potato Makhani

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Translated, Makhani means ‘buttery’, and with its silky, creamy sauce you can definitely see why. This version of dal is a very popular one among North Indians and also has to be one of my favourites – I’ve posted a traditional recipe previously which you can see by Clicking Here. This time around, I decided to try something a little different and created my Sweet Potato Makhani.

Traditionally, the curries of the North are tomato-onion-based and coconut milk is used mostly in West, however, with this slightly different version of a traditional Makhani, I decided to incorporate coconut milk along with the tomato and onion to add a little creamy sweetness that works very well with the sweet potato. Fragrant, creamy, spicy, sweet – this perfectly balanced curry is super-delicious!

We have many more wonderful herbs and spice blends from Asia along with loads more recipes and serving suggestions.

Other recipes using this spice blend:

Dal Makhani North Indian Dal

Spices used in this recipe

  • Curry North Indian Dal Makhani Spice – Mild

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    Curry North Indian Dal Makhani Spice – Mild

    Product description

    Our Dal Makhani curry blend is based on an authentic recipe from Northern India from Amritsar and is used primarily to make Dahl. Dahl is a mild curry made from dried lentils, peas, or beans, which have been made into a thick soup or stew. The spices are aromatic rather than hot and are added just before serving. It is dark brown in colour and is widely used in Indian, Nepali, Pakistani, Sri Lankan, and Bangladeshi cuisine. This is the go-to spice blend for any vegetarian or vegan cook. Its versatility is only limited by one’s imagination.

    SKU: B00399


  1. Melt your coconut oil in a pot over medium heat then add your chopped onion and saute until soft and translucent – about 4 mins. Add your garlic, chilli, ginger and spice mix and saute until fragrant, about 1 min.

  2. Add your chopped sweet potato and stir to coat in the spice mix. Next, add your chopped tomato, coconut milk and water and bring to the boil then reduce to a simmer and leave uncovered for 25-30 mins or until the sweet potato is soft and the sauce is super fragrant.

  3. Stir through your spinach and lemon juice and season with salt to taste. Serve with cooked rice and enjoy!

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