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This decadently smooth meat-free dish, known as a relative of butter chicken, is considered one of the most beloved dishes in Indian cuisine. Chef Vivek Singh refers to it as “the top and most adapted dish in India,” while culinary professionals note its consistent appeal in restaurants all over India.

If you haven't yet tried the highly appealing allure of fresh cheese in a mild tomato sauce, these instructions provides a great opportunity to give it a try. Paneer makhni (makhni being the Indian term for butter) feels surprisingly sophisticated, but it’s fairly easy and quick to make. Just add flatbread and a vegetable side to turn it into a complete meal.

The Paneer

According to cooking enthusiasts, this unsalted, cottage-style cheese takes a similar culinary niche as soy cheese, acting as a texturally satisfying nutritious element with a blandly creamy flavour that complements, rather than competes with, any gravy it’s paired with. You can make your own paneer using dairy milk and vinegar, or purchase it easily sourced at Indian grocery stores and big-chain stores.

Certain approaches call for seasoning the paneer before cooking, usually with a herb mix that provides an rich tint. Yet, store-bought cheese can be very compact to soak up marinade, so prepping may work better with a softer, homemade version.

Other techniques suggest browning the cubes before incorporating into the gravy. One popular version coats the cubes in a combination of crushed garlic, fresh ginger, red pepper, acid, seasoning, yellow spice, and dairy, similar to the technique used for butter chicken. The paneer is then baked or deep-fried to create a golden crust.

By contrast, a number of cooks opt to fold in the cubes at the very end of cooking. This approach maintains the contrast between the tender, plain texture of the paneer and the rich, spiced gravy. When cooking for enjoying a more pronounced seasoned paneer, baking is worth trying.

Preparing the Gravy

The foundation of butter paneer typically commences with sliced onion, grated ginger, and crushed garlic. Certain formulas feature caramelised onion to enhance the sweetness, while others use fresh aromatics alone. The rich ingredients in paneer makhni give a mildly sweet note that works beautifully with softened onion and ginger paste.

In terms of seasonings, butter paneer typically uses a short list of classic seasonings: turmeric, red pepper, cardamom, and warming spice blend are frequent choices. A few recipes also add cumin, dhania, javitri, or a bay leaf. The bright flavor of fresh elaichi complements perfectly with the creaminess of dairy, while the warming notes in the spice blend round out the overall flavour profile.

Dried fenugreek leaves, usually mixed near the finish, are viewed as crucial for their distinctive earthy, aromatic note that brings complexity to the sauce. This addition can make a significant difference in the completed curry, reminiscent of its role in other creamy Indian curries.

For the tomatoes, a smooth, velvety feel is highly desirable. If using chopped tomatoes, you may wish to blend them with a food processor or pass them through a mesh to achieve a lump-free base. Alternatively, opting for finely chopped tomatoes can avoid extra steps.

Unless you have full-bodied ripe tomatoes, it’s not recommended to use them, as inferior fruit can result in a weak, sharp base. Several methods incorporate a bit of tomato paste to boost the richness. A touch of honey may be added to balance the sharpness, with choices like granulated sugar or liquid sweetener depending on preference.

Rich Ingredients

As the name implies, rich butter is a central ingredient in butter paneer, but many recipes include as well other dairy products to boost the decadent feel. A few experts include Greek yoghurt, heavy cream, {single cream|light cream|pour