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Restaurant Style Dal Makhani

Make restaurant-style Dal Makhani at home with this creamy, buttery, and authentic recipe. Packed with tips and step-by-step instructions for the perfect flavor. Pairs beautifully with garlic naan or jeera rice!
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Prep Time 10 minutes
Cook Time 30 minutes
Course Daals
Cuisine Indian
Servings 4 servings

Ingredients
  

  • 1 1/2 cup split black lentils छील्के उडद
  • 1/2 cup bengal gram चना दाल
  • 1 tbsp ginger अदरक
  • 1 tbsp garlicchopped लेहसुन
  • 1 tsp cumin powder जीरा पाव्डर
  • 2 tbsp butter मख्खन
  • 1/2 cup tomato puree टमाटर प्युरे
  • 1 tsp red chilli powder लाल मीर्च
  • 2 tsp dried fenugreek leaves / kasoori methi कसुरी मेथी
  • 1 tsp garam masala गरम मसाला
  • 1/2 cup cream क्रीम
  • salt to taste

Instructions
 

  • Wash the dal (lentils) twice in water. Boil the dal in enough water with juliennes of half the quantities of ginger and garlic and cook on very slow fire till the dal (lentils) is absolutely cooked.
    1 1/2 cup split black lentils, 1/2 cup bengal gram, 1 tbsp ginger, 1 tbsp garlicchopped
  • Heat butter in a brass handi or any pan; add the rest of the ginger garlic paste and fry for 1 minute.
    1 tbsp ginger, 2 tbsp butter, 1 tbsp garlicchopped
  • Add the dal (lentils), tomato puree, red chilli powder, cumin powder and salt and 2 cups of water and cook till the dal (lentils) is absolutely mashed.
    1/2 cup tomato puree, 1 tsp red chilli powder, salt to taste, 1 tsp cumin powder
  • Add crushed kasoori methi (dried fenugreek leaves), garam masala and cook for another 10 minutes.
    2 tsp dried fenugreek leaves / kasoori methi, 1 tsp garam masala
  • Add half of the cream and cook for another 5 minutes.
    1/2 cup cream
  • Adjust seasoning and remove.
  • Serve, garnished with the rest of the cream.

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