Not a compulsion to put the dal makhani masala u get in the market.. If u have all the masalas at home u can put the right quantity of each and it tastes equally good.. To make the dal thick u can mash some dal in the end when it's cooked or let it simmer on the gas till it is thick..
If you see video of chef harald sing sokhi from sanjeev Kapoor khazana on dal makhni you will get amazing ideas for thick and better red color dal makhni like restaurant style.. I made dal makhni ir dal pakhtooni only this style and everyone like my style dal.. And compliments me too..
Simmer on low for long after adding cream till u get desired consistency.making sure to keep stirring in between to avoid getting stuck at bottom.leave it when it reaches 70%-80% thick coz it will thicken further once cooled.just add the required masalas & cream .needent necessarily add makhani masala,but make sure u do add the basic dal makhani masalas.