Restaurant Style Dal Makhni | रेस्टौरंट जैसी दाल मखनी | Chef Kunal Kapur North Indian Recipes | Daal

Chef Kunal Kapur Curries & Gravies 40 Mins 4 Servings 3.3M views Aug 22, 2017

Punjabi-style Dal Makhni is soul food, you may say you don't want it but you still end up ordering & savouring it. My way of making DalMakhni is simple & the results will make you a pro at it. The most comforting & exciting Dal that is so simple to make at home.

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

Main Ingredients

160 gms/1cup Urad Dal
¼cup or 45gms Rajma (chitra)
4-5 cups Water
100gms/ ½ cup Butter
12 gms/ 1tbsp Ginger paste
12 gms/1 tbsp Garlic paste
½ tbsp Garlic chopped
12gms/ 1½ tbsp Kashmiri chilli powder
to taste Salt
Fresh tomato puree - 350 gms/ 1 ½ cup
TEMPERING
1 tbsp Oil
½ tbsp Garlic chopped
Butter(optional) - 2 tbsp
Dried methi leaves - a generous pinch
175 ml/ ¾ cup Cream

For the Written Recipe http//www.chefkunalkapur.com/dalmakhni/

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Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

The secret to authentic restaurant-style gravies lies in the 'Bhuna' stage: cook your onion-tomato masala slowly over medium-low heat until tiny beads of aromatic oil separate around the edges of the pan. This cooks out any raw spice flavor and caramelizes the natural sugars.

Recipe FAQs & Expert Advice

How long can I store leftover Restaurant Style Dal Makhni?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.