Restaurant style dal makhani recipe

restaurant style dal makhani

Preparation time for restaurant style dal makhani -40 minutes

Ingredients for restaurant style dal makhani

  • Whole black gram-100 gm(Soaked for 7-8 hours)
  • Split bengal gram(chana dal)- 50 gm(soaked it for 7-8 hours)
  • Chopped ginger-2 inch
  • Chopped green chilli-2
  • Finely Chopped onion-2 (medium)
  • Grated garlic-12 to 15
  • Grated ginger-2 inch
  • Tomato puree-100 gm (1 cup)
  • Fresh cream-100 gm
  • Butter/ghee-50 gm
  • Turmeric powder-1 tsp
  • Red chilli powder(kashmiri)-1 tsp
  • Garam masala powder-1/2 tsp
  • Salt to taste


  • Add soaked black gram and split bengal gram in a pressure cooker.
  • Add 1.5 glass of water and 1/2 tsp salt, close the lid and boil it for 5-6 whistle on high flame.
  • Turn off the flame and let the pressure cooker cool down.
  • Heat a pan, keep the flame on medium and add butter, let it melt.
  • Add grated garlic and ginger, fry it for a minute.
  • Add chopped onion, fry it for 3-4 minutes.
  • Add turmeric powder and red chilli powder, fry it for few seconds with onions.
  • Add tomato puree, mix it and cook it for 2-3 minutes.
  • Add boiled dal, mix it and cook it for 2 minutes, keep stirring.
  • Reduce the flame to low-medium, add one glass of water, cover the pan and cook it for 5-7 minutes.
  • Add cream and mix it, add salt and garam masala powder, cover the pan and cook it for 2-3 minutes.
  • Turn off the flame, garnish with butter and cream, restaurant style dal makhani is ready to serve, serve hot.

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