Restaurant style dal makhani is one of the most loved North Indian dishes. It is rich, creamy, and full of flavor, but many people think it is difficult to make at home.
This recipe is a much easier version that gives you the same restaurant-style taste without using milk.
With simple ingredients and a slow cooking method, you can easily make this creamy dal makhani at home.
If you are looking for a simpler everyday version, you can also check my Dal Makhani Recipe where I have shared a homestyle method using milk. (step-by-step-recipe-video)
About Restaurant Style Dal Makhani Recipe:
Dal makhani is traditionally slow cooked for hours to develop its deep flavor and creamy texture. That is why it tastes so rich in restaurants.
In this recipe, I have simplified the process so that you can make restaurant style dal makhani at home without spending too much time in the kitchen.
We use a pressure cooker first to cook the dal and then slow cook it for some time to develop flavor.
One important thing about this recipe is that it does not use milk. Many recipes add milk, but here the creaminess comes naturally from slow cooking, butter, and mashing the dal.
This makes the recipe easier and still gives a rich result.
Kashmiri red chilli powder gives a nice color without too much heat, and kasuri methi adds that typical restaurant aroma. Butter and cream give the final smooth and rich texture.
This creamy dal makhani recipe is perfect for both beginners and regular home cooking. It is simple, practical, and gives consistent results.
How to Make Dal Makhani (Quick Answer)
Restaurant style dal makhani is made by cooking whole urad dal in a pressure cooker until soft, then slow cooking it with butter, tomato masala, and spices.
First, prepare the tadka by cooking ginger garlic paste, kashmiri red chilli powder, and tomato puree in ghee.
Then add the cooked dal and simmer on low flame for 40 to 45 minutes.
Mash the dal slightly for a creamy texture and finish with butter, roasted kasuri methi, and fresh cream.
This dal makhani turns rich, smooth, and full of flavor without using milk.
Serving Suggestion:
This restaurant style dal makhani tastes best with:
- Jeera rice
- Steamed basmati rice
- Butter naan
- Tandoori roti
Dal makhani with jeera rice makes a complete and comforting meal.
Storage Suggestion:
Store the dal in an airtight container in the refrigerator for up to 3 days.
It thickens after cooling, so while reheating, add hot water to adjust consistency.
You can also freeze it for later use. (though I personally do not prefer doing that)
Pro Tips to Make Perfect Dal Makhani Without Milk:
Cook the dal properly until it becomes soft and tender, as this helps in achieving the right texture for a good dal makhani.
Slow cooking the dal on low flame for a longer time allows the flavors to develop deeply and gives that rich, restaurant-style taste.
Mashing a portion of the dal while cooking helps in creating a naturally creamy texture without needing too many additional ingredients.
Always use hot water while adjusting the consistency of the dal, as cold water can affect both the texture and cooking process.
Do not skip adding kasuri methi at the end, as it adds a distinct aroma and enhances the overall flavor of the dal.
Why You Should Make This Dhaba Style Dal Makhani:
This is an easy dal makhani recipe made with simple steps, which makes it perfect even for those who are trying it for the first time.
The recipe does not require milk, yet it still gives a rich and satisfying result, making it convenient and practical for everyday cooking.
The dal develops a naturally creamy texture through slow cooking and proper mashing, without needing too many additional ingredients.
It is a great recipe for beginners as it is straightforward, easy to follow, and gives consistent results.
This method helps you achieve restaurant style flavor at home, so you can enjoy a rich and comforting meal without going out.
Looking For Some More Recipes Like This:
Subscribe for More Deliciousness!
I hope you liked this recipe and are excited to try this Restaurant style dal makhani !
Subscribe to my email list to ensure you’re the first to get these recipes.
You’ll receive updates and new recipes delivered straight to your inbox.
It’s the best way to keep up with all the tasty things happening here. Don’t miss out. Subscribe today and join our community of food lovers!
Basic Ingredients Used To Make Easy Dal Makhani Recipe:
Sabut Urad Dal (Whole Black Gram): This is the main ingredient in restaurant style dal makhani and gives the dish its rich and creamy texture when cooked properly.
Slow cooking helps release its natural starch, making the dal thick and smooth.
Desi Ghee: Ghee adds depth of flavor and gives that authentic restaurant-style taste to the dal. It also helps in cooking the masala properly. You can use butter or oil, but ghee gives the best flavor.
Ginger Garlic Paste: This adds a strong base flavor and enhances the overall taste of the dal. It also balances the richness of butter and cream. You can use freshly crushed ginger and garlic instead of paste.
Kashmiri Red Chilli Powder: This gives a bright color to the dal without making it too spicy. It is important for that restaurant-style look. Use regular red chilli powder in smaller quantity if Kashmiri chilli is not available.
Tomato Puree: Tomato puree adds mild tanginess and balances the richness of butter and cream. It also forms the base of the gravy. You can use finely chopped or blended fresh tomatoes.
White Butter: Butter is one of the key ingredients that gives dal makhani its rich and smooth taste. It also enhances the overall flavor. You can reduce the quantity or use regular butter.
Fresh Cream: Cream adds a silky texture and makes the dal smooth and rich. It gives the final restaurant-style finish. You can use malai or skip it for a lighter version.
Kasuri Methi (Dry Fenugreek Leaves):Kasuri methi adds a slightly smoky and unique aroma which is very important in dal makhani. There is no exact substitute, but you can skip it if not available.
Garam Masala: Garam masala adds warmth and enhances the final flavor of the dal. It is usually added towards the end. You can skip it if you want a simpler flavor.
Salt: Salt balances all the flavors and enhances the taste of the dish. Adjust according to taste.
How to Make Dhaba Style Dal Makhani Recipe:
Let us learn how to make Dal Makhani without milk with my easy to follow step by step method.
You can download the below recipe card for easy reference.
Restaurant Style Dal Makhani Recipe | Easy and Creamy Without Milk
Ingredients
- 250 grams Sabut Urad Dal 1 cup, whole black gram lentils
- Water to rinse
- 5-6 cups Water to cook, add more if needed
For the tadka:
- 4 tbsp desi ghee
- 2 tbsp ginger garlic paste
- 3 tbsp Kashmiri red chilli powder
- 500 grams fresh tomato puree
- Salt to taste
- 4 tbsp white butter
- 1/2 tsp garam masala optional
- 1/2 tsp kasuri methi slightly roasted
- 3 tbsp white butter
- 1/2 cup fresh cream or as needed
Instructions
- Wash the dal 3–4 times. Scrub the dal between your palms so that all the impurities are removed and the dal slightly loses its color.
- Add the dal into the pressure cooker along with 5-6 cups of water or as needed.
- Cook for 5–6 whistles or until done. Let the pressure release naturally. If you feel the dal is not cooked well, add hot water and cook for another 2–3 whistles.
- Once the dal is cooked well, you should be able to crush it easily between your fingers easily and feel the starchy goodness coming out. Set aside.
For the tadka:
- Add desi ghee into a kadai.
- Then add the ginger garlic paste and cook on low flame for about 2–3 minutes.
- Add the Kashmiri red chilli powder and cook on low flame for a minute.
- Remember not to burn the chilli powder. If you feel the heat is too high, sprinkle a little water to prevent it from burning.
- Now add the fresh tomato puree and salt to taste.
- Cook on medium to high flame until the tomatoes are well cooked and the ghee starts to release.
- Add the cooked dal and mix well.
- Add 4 tbsp white butter. You can use unsalted butter as well, or use regular butter and adjust the salt accordingly.
- Cook the dal on low flame for 40–45 minutes. The longer you cook, the better the flavor. Keep stirring at intervals.
- Whenever you see the dal thickening too much, add hot water and continue cooking.
- Use a whisk or a wooden mathani to mash the dal to the consistency you prefer. The more you mash, the creamier the texture will be.
- After about 45 minutes, add roasted kasuri methi powder and garam masala. Mix well.
- Lower the flame to minimum and finish with 3 tbsp white butter and fresh cream.
- Mix gently and cook for another 4–5 minutes.
- So the dal is ready to be served.
Notes
Nutrition
Frequently Asked Question Creamy Dal Makhani Recipe:
What is restaurant style dal makhani made of?
Restaurant style dal makhani is made using whole black urad dal, butter, cream, tomato puree, and spices. It is slow cooked to develop a rich and creamy texture.
Can I make dal makhani without milk?
Yes, you can make dal makhani without milk. In this recipe, the creaminess comes from slow cooking, butter, and mashing the dal.
How do you make dal makhani creamy at home?
To make dal makhani creamy at home, cook it on low flame for a longer time and mash a portion of the dal. Adding butter and cream also helps improve the texture.
Why is dal makhani cooked for so long?
Dal makhani is slow cooked to allow the flavors to develop fully and to achieve a naturally thick and creamy consistency.
Can I skip cream in dal makhani?
Yes, you can skip cream, but it adds richness and gives the dal a smooth texture.
What gives dal makhani its restaurant style flavor?
Slow cooking, use of butter, kasuri methi, and proper spice balance give dal makhani its restaurant style flavor.
My Recommended Product:
For recipes like dal makhani, a good pressure cooker helps save a lot of time and ensures the dal cooks evenly and properly.
Since this recipe uses whole urad dal, it is important to cook it well until soft. A sturdy pressure cooker helps achieve that perfect texture without much effort.
I prefer using a good quality, heavy-bottom pressure cooker that maintains consistent pressure and heat. It also helps in cooking the dal faster and more efficiently.
If you regularly cook dals, curries, or one-pot meals, investing in a reliable pressure cooker is very useful for everyday cooking.
You can check out the one I use on my Amazon page where I have shared my trusted kitchen tools.
Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.
Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.
I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.
- 🍽️ Premium ‘Argent Classic’ Series by Bergner : Crafted for performance and durability with timeless design and reliable…
- 🔒 Triply Outer Lid Pressure Pan : Triple-layered construction for enhanced safety and performance
- 🛡️ High-Quality 304 Stainless Steel Lid (1.2mm Thick) : Durable, rust-resistant and built to withstand high-pressure coo…
You Might Also Want to Try:
Chaunsa dal recipe
Kulthi ki Dal
Toor Dal Parippu Recipe
Chana Dal Sabzi | Ramruch | Traditional Bihari Style Recipe
Odia Dalma Recipe
If you liked this Dal Makhani Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.
Please take a moment to rate the recipe and leave a comment below to let us know what you thought. Your feedback is invaluable in helping us improve our recipes and providing you with the best culinary experiences.
So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.
Happy Cooking!!!
