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Dal Makhani

Restaurant style dal makhani in Instant pot
5 from 2 votes
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Ingredients

Soak lentil

  • black whole urad dal 1/2 cup
  • rajma 2 tbsp

Tomato puree

  • Big tomatoes 2 ripe

Temper

  • softened butter 2 + 1/2 tablespoon + serving
  • clove 1
  • bay leaf 1
  • cardamom 1
  • Small piece of cinnamon

Dal Makhani

  • Big onion 1 finely chopped
  • Ginger garlic paste 1 tbsp
  • gram masala 1 tsp
  • Kashmiri chilli powder 2 tsp
  • dal makhani powder 1 tbsp
  • Pinch of turmeric powder
  • Water 2 + 1/2 cup
  • Required salt
  • Pinch of sugar
  • Heavy cream 2 tablespoon + serving
  • Coriander leaves

Instructions

  • Firstly measure and take black urad dal and rajma; wash well until the water turns clear
  • Soak them overnight
  • Take 2 ripe tomatoes into the small mixie jar and grind without adding water
  • Turn on instant pot in “saute” mode
  • Add softened butter and mix well
  • When the display shows “hot” add items under “to temper”
  • Furthermore, add onion and ginger-garlic paste; saute well till onion turns translucent
  • Add tomato puree and mix well bring to boil
  • Furthermore add garam masala, Kashmiri chilli powder, dal makhani powder, and a pinch of turmeric powder; mix well cook till the raw smell goes off and tomato thickens
  • Furthermore, add dal and mix well; bring to a boil
  • Add water and mix well and make sure nothing is stuck to the pan
  • Close the lid and cook for 40 mins; do natural pressure release
  • Carefully open the lid and mix well. Make sure both dals are perfectly cooked
  • Add water, required salt, and pinch of sugar and boil for 4 minutes
  • Furthermore, add 1 tablespoon of butter and cook for 5 more minutes
  • Finally, add 2 tablespoon of heavy cream; mix well and press “Cancel”
  • Serve Dal makhani with butter, cream, and sprinkle coriander leaves

Video

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Notes

  1. You can use store-bought tomato puree instead of homemade
  2. Alwayssoak dal overnight for best texture and easy digestion
    Butter Makes the dal rich and tasty so don't reduce
  3. Always wash both dal well then soak
  4. Adjust the spices according to your taste
  5. Preferably add salt only after cooking dal
  6. Adjust the water according to your desired consistenc
  7. The cream makes it rich and tasty so don't skip it
  8. For Dal makhani in a pressure cooker, cook for 18-20 whistles
  9. You can also cook dals separately then cook them in onion- tomato base
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