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Dal Makhani Recipe (Restaurant Style) – Creamy & Authentic

What is Dal Makhani?

Dal Makhani is a rich and creamy lentil curry from North India, especially popular in Punjabi cuisine. Made with whole black lentils (urad dal), kidney beans (rajma), butter, cream, and a blend of fragrant spices, this dish is a staple in Indian restaurants worldwide.

Ingredients for Dal Makhani

Here’s what you’ll need to make authentic restaurant-style Dal Makhani:

  • 1 cup whole black lentils (urad dal) – soaked overnight
  • ¼ cup kidney beans (rajma) – soaked overnight
  • 3 tablespoons butter (plus extra for garnish)
  • 2 tablespoons oil or ghee
  • 1 medium onion – finely chopped
  • 2 medium tomatoes – pureed
  • 2 green chilies – slit
  • 1 tablespoon ginger-garlic paste
  • ½ teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • ½ teaspoon kasuri methi (dried fenugreek leaves)
  • ½ cup cream (or substitute with half-and-half)
  • Salt to taste
  • Fresh cilantro – for garnish

How to Make Dal Makhani (Step-by-Step)

1. Cook the lentils

  • Soak urad dal and rajma overnight.
  • Pressure cook or simmer in salted water until soft (about 30–40 minutes).

2. Prepare the masala

  • In a large pan, heat oil and butter. Add cumin seeds, let them splutter.
  • Add onions and sauté until golden brown.
  • Stir in ginger-garlic paste and green chilies. Cook for 1–2 minutes.
  • Add tomato purée, turmeric, chili powder, coriander powder, and salt. Cook until oil separates.

3. Combine lentils with masala

  • Add cooked lentils and beans to the masala. Stir well.
  • Pour in 2–3 cups water (adjust for consistency).
  • Simmer on low heat for 45–60 minutes, stirring occasionally.

4. Finish with richness

  • Crush kasuri methi between your palms and add to the curry.
  • Stir in cream and an extra spoon of butter for restaurant-style silkiness.
  • Simmer for another 5–10 minutes.

5. Serve hot

  • Garnish with cream swirls and cilantro.
  • Pair with naan, tandoori roti, or basmati rice.

Tips for the Best Restaurant-Style Dal Makhani

  • Slow cooking is key – The longer it simmers, the creamier it gets.
  • Overnight soak – Softens lentils and beans for better cooking.
  • Cream vs. yogurt – For a lighter version, replace cream with thick yogurt.
  • Smoky flavor – For authentic restaurant taste, use the dhungar method: place a hot coal in the dal, drizzle with ghee, cover for 2–3 minutes to infuse smokiness.

What to Serve with Dal Makhani

  • Butter naan or garlic naan
  • Jeera rice or plain steamed rice
  • Roti or paratha
  • Side of salad or onion rings with lemon wedges

Dal Makhani is the heart of North Indian cuisine—creamy, comforting, and deeply satisfying. With this restaurant-style recipe, you can recreate the luxurious flavors of your favorite Indian restaurant right at home. Whether for a family dinner or a festive occasion, Dal Makhani is sure to impress.

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