Instant Pot Dal Makhani (Creamy Restaurant-Style)
A rich, creamy, restaurant-style Dal Makhani made easily in the Instant Pot using whole black lentils and kidney beans. This no-fuss method delivers the same slow-cooked flavor in a fraction of the time.
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Equipment
Ingredients
- 1-2 tablespoon Oil/Butter
- 1 cup Whole Black Lentil
- ½ cup Kidney Beans
- 4 cups Water
- 1 Onion chopped
- 1 Tomatoes pureed
- ½ cup Tomato Puree or diced tomatoes
- 1 tablespoon Ginger- Garlic Paste
- ½ teaspoon Kashmiri Red Chiili Powder
- 1 tablespoon Garam Masala Powder
- 1 Cloves
- 4 Green Cardamoms
- 1 Black Cardamoms
- 1 Bay Leaf
- 1 ½ inch Cinnamon stick
- Salt as per taste
- ½ teaspoon Butter
- ½ teaspoon Sugar
- 1 teaspoon Kasuri Methi
- ¼ Cream or Cashew Cream or Paneer/Tofu Cream
Instructions
Rinse & Prep the Dal:
- Rinse dal and rajma until the water runs clear, then soak the dal overnight for at least 6–8 hours.Why this step matters: It helps remove excess starch from the lentils, ensuring they cook evenly and perfectly.1 cup Whole Black Lentil, ½ cup Kidney Beans
Build Flavor in Sauté Mode
- Press the Sauté button and add oil or butter to the pot. Add the onions and sauté until golden brown and caramelized. This brings natural sweetness to the dal makhani.1-2 tablespoon Oil/Butter, 1 Onion
- Once the onions are caramelized, add the ginger-garlic paste or chopped/minced garlic and cook for 1 minute.1 tablespoon Ginger- Garlic Paste
- Add tomatoes and cook for 3–5 minutes, or until they turn mushy. You can use fresh, canned, or cherry tomatoes. Add spices and cook for 1 more minute until you can smell the aroma.1 Tomatoes, ½ teaspoon Kashmiri Red Chiili Powder, 1 tablespoon Garam Masala Powder, ½ cup Tomato Puree
Pressure Cook
- Deglaze the pot, making sure nothing sticks to the bottom, then add the soaked lentils.1 cup Whole Black Lentil, ½ cup Kidney Beans
- Add water to the pot. In a tea bag or muslin cloth, add whole spices, including bay leaf, cinnamon, green cardamom, and cloves, sugar, and salt; place them in the Instant Pot.4 cups Water, 1 Cloves, 4 Green Cardamoms, 1 Black Cardamoms, 1 Bay Leaf, 1 ½ inch Cinnamon, Salt, ½ teaspoon Sugar
- Close the lid and cancel sauté. Pressure cook on high for 30 minutes for soaked dal and 45 minutes for unsoaked dal.
- Let the pressure release naturally (NPR), which usually takes 15–20 minutes.
Mash, Simmer & Finish
- Once pressure is released, open the lid and take about ¼ cup of dal, then mash it with a spoon or a potato masher.Why mashing matters: It helps achieve a creamy texture without adding extra cream. It gives the same texture and flavor that we get by simmering dal for long hours.
- Crush kasuri methi between your palms and add it to the Instant Pot. This gives a restaurant-style aroma. Even if you've never cooked Indian food before, this one step makes a big difference1 teaspoon Kasuri Methi
- Add butter and cream at the end for a silky, creamy texture. Garnish with cilantro and add a splash of lemon juice.½ teaspoon Butter, ¼ Cream
Nutrition Facts
Instant Pot Dal Makhani (Creamy Restaurant-Style)
Amount per Serving
Calories
151
Calories from Fat 9
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.3
g
2
%
Trans Fat
0.01
g
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.1
g
Cholesterol
1
mg
0
%
Sodium
22
mg
1
%
Potassium
251
mg
7
%
Carbohydrates
26
g
9
%
Fiber
9
g
38
%
Sugar
3
g
3
%
Protein
10
g
20
%
Vitamin A
297
IU
6
%
Vitamin C
8
mg
10
%
Calcium
48
mg
5
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
-
Texture control –
“Dal thickens as it cools. Add a splash of hot water while reheating to bring it back to a creamy consistency.” -
Flavor boost tip –
“For a deeper, restaurant-style taste, simmer on Sauté (Low) for 10–15 minutes after pressure cooking.” -
Make-ahead benefit –
“Dal Makhani tastes even better the next day, making it perfect for meal prep.” -
Vegan swap –
“To make it vegan, replace butter and cream with cashew cream or coconut cream.” -
Heat adjustment –
“Adjust red chili powder based on your spice tolerance.”
- Refrigerator Storage: Dal Makhani stays good for 4–5 days in an airtight container. It tastes even better the next day because the flavors have had time to absorb properly.
- Freezer Tips: Freeze in portion-sized containers or silicone trays. Thaw the dal overnight before reheating. It stays good for up to 3 months in the freezer.
- Reheating Without Breaking the Dal Reheat in the microwave or on the stovetop: Add 1–2 tablespoons of water and heat on low on the stovetop until hot and bubbly. For the microwave, place the dal in a microwave-safe bowl and heat, stirring in between to ensure even heating and no burning.
- Naan: Serve it with buttery, garlicky naan.
- Roti: For a simple, light meal, serve it with roti or chapati.
- Basmati Rice: Serve with basmati rice for a cozy and comforting feel.
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