Daal Makkhani (Restaurant Style) | How to make Daal Makkhani (Restaurant Style)

By Sneha Satish Tiwari  |  5th Jan 2018  |  
5 from 1 review Rate It!
Daal Makkhani (Restaurant Style)by Sneha Satish Tiwari
  • Prep Time

    15

    mins
  • Cook Time

    45

    mins
  • Serves

    6

    People

147

1

About Daal Makkhani (Restaurant Style) Recipe

Main course... Aromatic...Full flavor of butter

Daal Makkhani (Restaurant Style) is an aromatic, flavorful and delicious dish which is very much popular in world. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Daal Makkhani (Restaurant Style) is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Daal Makkhani (Restaurant Style) at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 15 minute for the preparation and 45 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Daal Makkhani (Restaurant Style) by Sneha Satish in step by step with pictures so you can easily learn how to cook the perfect Daal Makkhani (Restaurant Style) at your home without any difficulties. Daal Makkhani (Restaurant Style) is one of the representative dishes of world which you can serve in any special occasions.

Daal Makkhani (Restaurant Style)

Ingredients to make Daal Makkhani (Restaurant Style)

  • Black lentil(urad daal) -1/2 cup
  • rajma-1/3 cup
  • butter-100 gm
  • ghee -2 tbs
  • Bayleaf -3
  • cinnamon stick-1
  • cumin seeds-1/2 tsp
  • Garam masala -1 tsp
  • coriander powder -1 tsp
  • turmeric powder -1/2 tsp
  • Kashmiri red chilli powder -2.5 tsp
  • salt to taste
  • Chopped onion -1
  • Chopped ginger -1 piece
  • Chopped garlic -8-10
  • fenugreek leaves -2 tbs
  • cream -1/3 cup
  • Milk as required

How to make Daal Makkhani (Restaurant Style)

  1. OVERNIGHT SOAKED 1/2 CUP OF BLACK LENTIL (URAD DAAL)&1/3 CUP RAJMA
  2. 1-2 GLASS WATER
  3. 1 TSP SALT
  4. 1/2 TSP GARAM MASALA
  5. COVER IT
  6. PRESSURE COOKED UPTO 5-6 WHISTLES
  7. 2 TBS GHEE
  8. 3 TBS BUTTER
  9. BAYLEAF (3)
  10. CINNAMON STICK(1-2)
  11. CUMIN (1/2 TSP)
  12. SAUTE(1 MINUTE)
  13. CHOPPED ONIONS (1 LARGE)
  14. SAUTE (1 MINUTE)
  15. CHOPPED GARLIC (8-10)
  16. CHOPPED GINGER (1 MEDIUM PIECE)
  17. SAUTE FOR 2-3 MINUTES ON LOW-MEDIUM HEAT
  18. KASHMIRI RED CHILLI POWDER (2 TSP)
  19. MIX
  20. TOMATO PASTE (2 MEDIUM)
  21. SAUTE(2-3 MINUTES)
  22. ADD BOILED LENTIL
  23. STIR FOR 1 MINUTE
  24. CORIANDER POWDER (1 TSP)
  25. TURMERIC POWDER (1/2 TSP)
  26. MIX
  27. MILK(ACCORDING TO YOUR CONSISTENCY)
  28. STIR
  29. SALT TO TASTE AND LET IT COOK(15-20 MINUTES)
  30. BUTTER(2 TBS)
  31. GARAM MASALA (1/2 TSP)
  32. FENUGREEK LEAVES (2 TBS)
  33. GIVE A STIR
  34. TURN OFF THE GAS AND MIX CREAM(1/3 CUP)
  35. MIX WELL
  36. 2 TBS BUTTER
  37. KASHMIRI RED CHILLI POWDER (1/2 TSP)
  38. ADD INTO DAAL MAKHANI
  39. MIX PROPERLY(IT'S READY)

Reviews for Daal Makkhani (Restaurant Style) (1)

Milli Garg2 years ago

It goes well with tandoori roti.
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