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This creamy and indulgent meat-free dish, known as a cousin of butter chicken, stands as one of the most beloved dishes in Indian cuisine. Chef a renowned chef has called it “the most famous and widely interpreted dish in India,” while fellow chefs note its enduring popularity in eateries all over India.

For those who have yet to experience the highly appealing appeal of homemade curd cheese in a mild tomato sauce, the following guide offers a perfect chance to give it a try. Paneer makhni (rich sauce being the local name for butter) seems incredibly fancy, but it’s relatively simple and fast to prepare. Just add bread and a green dish to create a satisfying dinner.

The Paneer

For many food lovers, this unsalted, fresh curd cheese occupies a similar culinary niche as pressed tofu, acting as a texturally satisfying source of protein with a subtly smooth taste that flatters, rather than competes with, whatever sauce it’s served in. You can prepare homemade Indian cottage cheese using milk and vinegar, or buy it easily sourced at Indian grocery stores and larger supermarkets.

Some recipes call for seasoning the cheese before use, typically with a spice blend that provides an vibrant hue. But, store-bought cheese can be very compact to take in spices, so seasoning may work better with a softer, homemade version.

Alternate approaches include pre-cooking the paneer before adding it to the gravy. One popular version coats the chunks in a mixture of garlic, ginger, chilli powder, citrus, seasoning, curcumin, and dairy, similar to the process used for butter chicken. The cheese is then oven-cooked or deep-fried to form a crispy exterior.

Alternatively, many chefs opt to add the cheese at the very end of cooking. This approach keeps the difference between the squidgy, mild quality of the paneer and the creamy, flavorful base. If you’re enjoying a more pronounced seasoned paneer, baking is a great idea.

Making the Base

The starting point of paneer makhni usually starts with sliced onion, fresh ginger, and minced garlic. Some recipes feature caramelised onion to deepen the sweetness, while different ones use aromatic pastes alone. The dairy in this dish impart a distinct sweetness that complements with caramelised allium and root ginger.

When it comes to seasonings, butter paneer often contains a short list of traditional masalas: haldi, chilli powder, cardamom, and garam masala are frequent choices. Some versions incorporate jeera, coriander, mace, or a tej patta. The bright flavor of green cardamom complements perfectly with the decadence of dairy, while the warming notes in the masala enhance the final result.

Kasuri methi, usually mixed near the finish, are considered essential for their special earthy, aromatic taste that adds depth to the curry. This element often creates a significant difference in the final dish, similar to its use in other creamy Indian curries.

Regarding the tomato base, a smooth, velvety consistency is ideal. When working with fresh tomatoes, it can help to process them with a immersion blender or push them through a sieve to create a smooth base. Otherwise, selecting tomato puree can simplify the process.

Without access to full-bodied ripe tomatoes, it’s best to avoid them, as inferior fruit can create a weak, sharp gravy. Several methods also include a spoonful of tomato puree to intensify the richness. A touch of honey is sometimes used to balance the tomato’s acidity, with alternatives like white sugar or liquid sweetener as per choice.

The Dairy

Reflecting its name, butter is a central ingredient in paneer makhni, but many recipes include as well other rich additions to boost the luxurious texture. A few experts use thick curd, rich cream, {single cream|light cream|pour