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Instant Pot Dal Makhani No Onion No Garlic Instant Pot Recipe
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4.13 from 8 votes

Instant Pot Dal Makhani (Without Onion And Garlic)

No onion, no garlic instant pot recipe for Dal Makhani - a north Indian lentil dish from Punjab that is popular for its creamy, silky and melt in mouth textures.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Soaking time6 hours
Total Time1 hour 40 minutes
Course: Entree, Instant Pot Recipe, Main Course
Cuisine: Indian
Diet: Hindu, Vegan, Vegetarian
Keyword: Dal Makhani, No Onion No Garlic Dal Makhani
Servings: 6
Calories: 179kcal




  • 28 gm Butter Makhan: 2 tablespoon / 1 oz
  • 60 gm Heavy whipped cream ¼ cup / 2.1 oz
  • 828 ml Water Pani: 3.5 cup/ 28 fl. Oz.


  • 400 gm Tomato Tamatar: 4 medium size, roughly chopped
  • 15 gm Ginger Adrak: 1 inch of knob, roughly chopped
  • 3 gm Green chili Hari Mirch: 3 green Thai chilis or one serrano, roughly chopped
  • 10 gm Cilantro Hara Dhaniya: 2 tablespoons/ ¼ of bunch, finely chopped.



  • Wash and rinse whole black gram/ urad beans, kidney beans/rajma and dehusked black gram lentils/ dhuli urad dal 3-4 times in fresh water. Then let them soak in water for at least 5-6 hours or overnight.
    Lentils and Beans ready for soaking
  • Once lentils and beans are thoroughly soaked, start preparing masala for dal makhani.
  • To make masala for dal makhani, add roughly chopped tomatoes, ginger, green chili, and soaked whole dry red chili in a Nutribullet blender jar and blend everything into a puree.
    Pureed tomatoes, ginger and chillies
  • Set the Instant Pot to ‘Sauté’ mode and adjust the setting to ’Normal’ heat level. When the display reads ‘Hot’, add mustard oil or ghee to the inner pot.
  • Now add hing, and cumin seeds to the oil. When the cumin seeds start to splutter, add the whole spices – bay leaf, cinnamon stick, black cardamom, and cloves, and fry them for 30 seconds.
    Bay leaves
  • Cook the tomato puree until all the water is evaporated and oil starts oozing out from the sides of the puree. Tip: while cooking, tomato puree splatters a lot, to avoid the mess, cover the pot with a lid.
    cooked tomatoe puree for dal makhani
  • Once, the tomato puree starts separating the oil add salt, turmeric powder, coriander powder, and red chili or cayenne pepper. Stir all the spices into tomato puree. Masala is ready to add soaked lentils and beans into it.
    Spices being added to dal makhani tomatoe gravy
  • Now drain the water from the soaked beans and lentils and add to the tomato masala, and 3.5 cups of water. Mix well.
    Adding water
  • Close the Instant Pot, and move the vent to the sealing position.
  • Pressure cook or manual cook on high pressure for 16 minutes, NPR.
    IP settings
  • It will take around ‘18 minutes’ to build the pressure and after pressure cooking is over around same time ‘18 minute’ to release the pressure.
  • Once the pressure is released on its own, open the lid and stir.
    Dal makhani after pressure cooking for 16 minutes
  • Now set the Instant Pot to ‘Sauté’ mode and adjust the setting to ’low’ heat level. Set the time for 15 minutes using the ‘+ or – ‘ sign.
    IP setting
  • Add two tablespoons of butter and let the dal simmer on low heat uncovered for around 15 minutes.
    Adding butter
  • After 15 minutes of simmering, add kasoori methi and, freshly grated nutmeg, and heavy whipped cream, let the dal simmer on low heat for another 5 minutes.
    all in IP pot
  • Now add chopped cilantro, and dry mango powder and mix well.
    cilantro and dry mango powder
  • Delicious Dal makhani is ready to serve.
    Delicious dal makhani
  • Garnish it with cilantro, some swirls of cream and a dollop of butter before serving.
    Dal Makhani with Garnishing
  • Enjoy with naan, paratha, or with some Navratan rice pulao.



How to make Dal Makhani Vegan?

To make Dal Makhani vegan:
• This recipe is already getting cooked in mustard oil which is a plant-based oil. If you don’t have mustard oil then you can use any plant-based oil available to you. Avocado oil would be great too.
• Substitute butter with your favorite vegan butter and cream with cashew cream. I would not recommend adding coconut cream as it will change the flavor profile of authentic dal makhani.
Note: I have used camellia brand red kidney beans and I have never face any problem in perfectly cooking them. However, people had issues in past that Indian stores red beans, different brands, different batches cook differently and require different time.


Calories: 179kcal | Carbohydrates: 19g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 186mg | Potassium: 189mg | Fiber: 6g | Sugar: 2g | Vitamin A: 695IU | Vitamin C: 9mg | Calcium: 46mg | Iron: 3mg