🔗 Share this article

This decadently smooth meat-free dish, often described as a relative of butter chicken, represents one of the most beloved dishes in South Asian cooking. Chef an acclaimed culinary artist refers to it as “the most famous and widely interpreted dish in India,” while fellow chefs note its enduring popularity in dining spots across the country.

For those who haven't yet tried the universally liked appeal of fresh cheese in a gentle gravy, this recipe provides a strong suggestion to explore it. Paneer makhni (makhni being the Hindi word for butter) feels incredibly fancy, but it’s fairly easy and fast to prepare. Just add naan and a vegetable side to create a full feast.

Preparing the Paneer

In the view of cooking enthusiasts, this plain, soft cheese fills a equivalent place as firm bean curd, acting as a pleasingly firm source of protein with a mildly rich taste that complements, rather than competes with, the accompanying base it’s paired with. You can create from scratch Indian cottage cheese using dairy milk and vinegar, or buy it easily sourced at international markets and well-stocked shops.

Some recipes call for seasoning the cheese before cooking, usually with a herb mix that gives an appetising red colour. Yet, pre-packaged cubes can be quite solid to absorb much flavour, so seasoning could be more effective with a softer, homemade version.

Other techniques suggest browning the cubes before adding it to the curry. One popular version coats the chunks in a mixture of garlic, grated ginger, red pepper, acid, salt, yellow spice, and yoghurt, like the technique used for creamy poultry dishes. The paneer is then baked or crisped to form a crispy exterior.

Alternatively, several experts prefer to add the cheese at the very end of preparation. This technique maintains the contrast between the squidgy, mild feel of the paneer and the rich, spiced sauce. If you’re enjoying a more pronounced taste in the cheese, marinating is highly recommended.

Preparing the Gravy

The base of paneer makhni typically commences with onion, grated ginger, and garlic. Some recipes feature slow-cooked onion to enhance the sweetness, while others use ginger and garlic alone. The dairy in this dish contribute a distinct sweetness that pairs well with caramelised allium and fresh ginger.

In terms of seasonings, the dish typically uses a short list of common Indian spices: turmeric, chilli powder, green cardamom, and aromatic mix are standard additions. Certain methods incorporate cumin, coriander, javitri, or a bay leaf. The zestiness of fresh elaichi complements perfectly with the decadence of butter, while the sweet spices in garam masala lift the final result.

Dried fenugreek leaves, often stirred in toward the end, are seen as a must for their distinctive earthy, aromatic flavour that provides character to the curry. This element often creates a clear impact in the completed curry, similar to its use in other classic dishes.

When preparing the sauce, a silky, creamy texture is preferred. If using chopped tomatoes, you may wish to puree them with a hand blender or push them through a sieve to get a uniform sauce. Or, opting for finely chopped tomatoes can save time.

If you don’t possess full-bodied ripe tomatoes, it’s best to avoid them, as substandard tomatoes can create a watery, tart gravy. A number of versions also include a bit of tomato paste to boost the savory note. A hint of sugar can be included to offset the tanginess, with choices like white sugar or honey as per choice.

Rich Ingredients

As the name implies, butter is a central ingredient in butter paneer, but several versions also incorporate other dairy products to boost the decadent feel. Some chefs add strained yogurt, rich cream, {single cream|light cream|pour