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Dal Makhani -Restaurant Style

At least some of you may relate to the story when I say I always wanted to prepare Dal Makhani, the restaurant style. I have lost count of the variations of recipes I tried. Nothing came close to what I tasted in restaurants. I had given up all hopes of making it at home when I chanced upon an artic
Cook Time 45 mins
Total Time 45 mins
Course Side Dish
Cuisine Indian
Servings 4 serving


  • 3/4 cup Black gram Whole
  • 3/4 cup Kidney beans
  • 1/2 cup Bengal gram lentils
  • 1 cup Milk
  • 1 cup Tomato puree
  • to taste Salt
  • 1 teaspoon Chili powder Red - (or more)
  • 1 teaspoon Cumin powder
  • 1 teaspoon Garam masala
  • 1/2 cup Cream
  • as required Butter


  • Soak the black gram, kidney beans and bengal gram lentils overnight. Drain the water.
  • Pour 4 cups of water and salt and pressure cook on low heat. (4-5 whistles)
  • Add milk and cook till the milk is absorbed completely.
  • Add the tomato puree, cumin powder, chilli powder and garam masala.
  • Mix well and continue cooking on low heat for about 30 minutes or till the beans are cooked through and tender.
  • Add butter and cook for another 10 minutes.
  • Add cream and mix well. Switch off heat.
  • For the Smoky Flavour (Optional)
  • To give a smoky flavour to this dish, take a heat proof bowl and place on the cooked gravy.
  • Take a charcoal and heat on flame till red hot.
  • Carefully place the coal inside the heatproof bowl.
  • Pour a teaspoon of clarified butter/Ghee and immediately cover the dal makhani container with a lid or foil, making sure it is well sealed.
  • Leave it for about 5-10 minutes.
  • Remove the lid/foil.
  • Garnish with few drops of cream and serve hot.