11 Restaurant-Style Curries With Just 5 Ingredients

7. Dal Makhani Shortcut: Creamy Lentils with Five Essentials

Ingredients (counted): whole black lentils (or canned black beans for speed), tomato puree, butter, heavy cream (or cashew paste), garam masala. For a restaurant-style dal, use pre-soaked lentils or a pressure cooker to get creamy results faster; canned beans are a good shortcut if you’re tight on time. Cook lentils until soft, then add a reduced tomato puree and finish with butter and cream for that glossy, indulgent texture. Simmer for about 30–35 minutes total, less with a pressure cooker. A chef’s trick is to simmer with the lid off near the end so the sauce thickens and develops depth—this concentrates flavor without extra spices. Serve with a knob of butter on top and a sprinkle of garam masala for aroma.