Restaurant-Style Dal Makhani Recipe | Creamy, Flavorful & Easy to Make at Home

Learn how to make restaurant-style dal makhani at home with this easy recipe. Rich, creamy, and full of authentic flavors, this dal makhani will be loved by everyone at the table. Perfect for dinner with naan or rice!

Restaurant-Style Dal Makhani Recipe

Dal Makhani is one of the most popular dishes in Indian cuisine, often enjoyed in restaurants with naan, roti, or jeera rice. But did you know you can easily recreate the restaurant-style dal makhani at home? With the right ingredients, slow cooking, and a touch of cream and butter, you can bring that rich, smoky, and velvety texture straight to your dining table.

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Let’s dive into the step-by-step recipe.

🛒 Ingredients (Serves 3–4)

1. Whole black urad dal (sabut urad) – ½ cup
2. Rajma (red kidney beans) – 2 tbsp
3. Onions (finely chopped) – 2 large
4. Tomatoes (pureed) – 3 medium
5. Ginger-garlic paste – 1 tbsp
6. Green chilies (finely chopped) – 2
7. Cumin seeds – 1 tsp
8. Coriander powder – 1 tsp
9. Kashmiri red chili powder – 1 tsp
10. Turmeric powder – ¼ tsp
11. Garam masala – 1 tsp
12. Salt – as per taste
13. Butter – 2–3 tbsp
14. Ghee – 1 tbsp
15. Oil – 1 tbsp
16. Fresh cream – ¼ cup
17. Fresh coriander leaves – chopped, for garnish

👩‍🍳 Method: Restaurant-Style Dal Makhani Recipe

Step 1: Soak & Cook the Dal

Wash the urad dal and rajma, then soak them separately for 6–8 hours or overnight.

In a pressure cooker, add soaked dal and rajma with 3–4 cups of water, salt, and turmeric. Cook for 6–7 whistles until soft.

Step 2: Prepare the Masala Base

Heat oil + 1 tbsp butter in a pan. Add cumin seeds and let them splutter.

Add chopped onions and sauté until golden brown.

Mix in ginger-garlic paste and green chilies. Cook for 2 minutes.

Add coriander powder, Kashmiri chili powder, and sauté until the oil separates.

Stir in the tomato puree and cook on medium heat until the masala thickens and oil separates.

Step 3: Combine Dal with Masala

Add the boiled dal and rajma into the masala. Mix well.

Adjust consistency with a little water if required.

Let it simmer on low heat for 20–25 minutes, stirring occasionally for a creamy texture.

Step 4: Add Final Touch

Stir in fresh cream, garam masala, and the remaining butter.

Mix well and cook for 2 minutes.

Garnish with fresh coriander leaves.

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🍛 Serving Suggestions

Your rich and creamy restaurant-style dal makhani is now ready! Serve it hot with:

1. Butter naan
2. Garlic naan
3. Jeera rice or steamed basmati rice
4. Tandoori roti
5. This dish pairs beautifully with pickled onions and a chilled glass of lassi.