Curry · indian cuisine

Restaurant-Style Dal Makhani

I soak overnight and simmer longer than the clock suggests. Cream is the last five minutes.

By Hasnain Khan · Tested in a home kitchen · Updated 2026-08-16

Why this recipe works

Dal makhani is a patience dish. The best bowls I have eaten spent hours on a low flame, beans collapsing into velvet. At home we rarely have all day, but we can fake wisdom: soak overnight, pressure-cook until soft, then simmer longer than feels necessary.

Cream is the finish, not the foundation. The flavour still has to come from browned onions, cooked-down tomatoes, and butter. If you rush the tomato stage, the dal tastes raw no matter how much cream you pour.

Ingredients

• 1 cup whole black urad dal, soaked overnight
• ¼ cup rajma (kidney beans), soaked overnight
• 2 large tomatoes, pureed
• 1 onion, finely chopped
• 1 tbsp ginger-garlic paste
• ½ tsp red chilli powder
• ½ tsp garam masala
• ½ tsp cumin seeds
• 3 tbsp butter
• ½ cup heavy cream
• Salt to taste
• Fresh cream & coriander for garnish

Step-by-step method

1. Pressure cook soaked dal and rajma with salt and water for 6–8 whistles until fully soft.
2. Heat butter in a heavy pan. Add cumin seeds, then chopped onions. Cook until golden brown.
3. Add ginger-garlic paste and sauté until raw smell disappears.
4. Add tomato puree and cook on medium heat for 8–10 minutes until oil separates.
5. Add chilli powder and garam masala. Mix well.
6. Add the cooked dal mixture. Stir, crushing some of the beans with the back of a spoon.
7. Pour in cream and simmer on low heat for 15–20 minutes, stirring occasionally.
8. The longer it simmers, the better the flavour. Garnish with cream and coriander.

Estimated nutrition

About 420 calories per serving (based on 4 servings). Values are estimates for home cooks and vary by brands, oil used, and portion size — not lab-analysed.

Slow pot, next-day bowl

I finish dal makhani with a knob of butter and serve it with naan or steamed rice. The longer it sits after cooking, the rounder the black-dal flavour gets — this is one dish I happily make a day ahead.

Fridge leftovers keep three days. Reheat low and slow with a splash of water or milk so the cream does not split. A fresh tadka of cumin and chilli oil wakes up day-two bowls beautifully.

This recipe is original CookMe editorial content for home cooks. Nutrition varies by brands and portions. If you have allergies, check every label. CookMe may display ads via partners such as Mediavine; see our Privacy Policy and Advertising Disclosure.