🔗 Share this article

This decadently smooth vegetarian curry, often described as a relative of butter chicken, represents one of the highly popular creations in South Asian cooking. Chef a renowned chef describes it as “the best-known and widely interpreted dish in India,” while fellow chefs note its consistent appeal in dining spots throughout the nation.

If you are new to the universally liked allure of fresh cheese in a smooth tomato base, this recipe provides a perfect chance to explore it. Paneer makhni (rich sauce being the local name for butter) feels remarkably elegant, but it’s fairly easy and simple to cook. Accompany with flatbread and a fresh salad to make a satisfying dinner.

The Paneer

For many food lovers, this mild, soft cheese occupies a similar culinary niche as firm bean curd, serving as a pleasingly firm protein-rich ingredient with a mildly rich profile that flatters, rather than clashes with, any gravy it’s paired with. It's possible to create from scratch paneer using full-fat milk and vinegar, or find it readily available at South Asian specialists and larger supermarkets.

Certain approaches call for seasoning the cubes before adding, typically with a tandoori masala that imparts an appetising red colour. Yet, pre-packaged cubes can be too dense to take in spices, so seasoning could be more effective with a softer, homemade version.

Alternate approaches include pre-cooking the paneer before incorporating into the gravy. One popular version coats the chunks in a combination of crushed garlic, fresh ginger, spice, lemon juice, salt, curcumin, and curd, like the method used for chicken makhni. The paneer is then roasted or pan-fried to create a crispy exterior.

By contrast, several experts opt to fold in the cubes at the final stage of cooking. This approach maintains the contrast between the tender, plain quality of the paneer and the creamy, flavorful gravy. For those who prefer a stronger taste in the cheese, marinating is worth trying.

Making the Base

The foundation of butter paneer typically commences with onion, grated ginger, and garlic. Certain formulas use slow-cooked onion to enhance the natural sugar, while different ones depend on aromatic pastes alone. The dairy in paneer makhni impart a noticeable sugar that pairs well with caramelised allium and fresh ginger.

In terms of seasonings, this curry generally includes a modest array of traditional masalas: turmeric, red pepper, elaichi, and garam masala are standard additions. Certain methods incorporate cumin, fresh coriander, mace, or a fragrant leaf. The bright flavor of fresh elaichi complements perfectly with the creaminess of butter, while the aromatic elements in garam masala lift the final result.

Methi leaves, typically added at the last stage, are viewed as crucial for their distinctive earthy, aromatic note that provides character to the sauce. This addition often creates a significant difference in the end result, much like its use in other classic dishes.

When preparing the sauce, a silky, creamy texture is ideal. For those who choose diced tomatoes, it can help to puree them with a immersion blender or push them through a sieve to achieve a smooth gravy. Otherwise, opting for passata can save time.

Without access to ripe, tasty fresh tomatoes, it’s not recommended to use them, as substandard tomatoes can result in a thin, acidic base. Many recipes also include a dollop of concentrate to boost the richness. A touch of honey is sometimes used to counter the tomato’s acidity, with options like sugar or liquid sweetener depending on preference.

Rich Ingredients

Reflecting its name, creamy butter is a vital element in paneer makhni, but many recipes include as well other creamy ingredients to enhance the luxurious texture. Some chefs use Greek yoghurt, heavy cream, {single cream|light cream|pour