🔗 Share this article

This decadently smooth meat-free dish, referred to as a cousin of butter chicken, represents one of the highly popular recipes in South Asian cooking. Chef Vivek Singh has called it “the top and most adapted dish in India,” while other experts note its consistent appeal in restaurants throughout the nation.

If you haven't yet tried the universally liked appeal of homemade curd cheese in a gentle gravy, the following guide offers a strong suggestion to sample it. Paneer makhni (makhni being the Hindi word for butter) tastes surprisingly sophisticated, but it’s relatively simple and fast to prepare. Serve with flatbread and a vegetable side to create a satisfying dinner.

Choosing the Cheese

For many home chefs, this unsalted, fresh curd cheese occupies a comparable role as soy cheese, serving as a enjoyably dense nutritious element with a blandly creamy profile that flatters, rather than competes with, any gravy it’s paired with. You can prepare homemade Indian cottage cheese using full-fat milk and vinegar, or buy it easily sourced at international markets and big-chain stores.

Some recipes recommend flavoring the cubes before use, often with a spice blend that imparts an rich tint. Yet, firm commercial paneer can be very compact to take in spices, so prepping is often improved with a softer, homemade version.

Other techniques suggest browning the cubes before adding it to the gravy. One popular version coats the chunks in a blend of minced garlic, grated ginger, chilli powder, acid, salt, turmeric, and curd, similar to the technique used for creamy poultry dishes. The paneer is then baked or deep-fried to form a golden crust.

On the other hand, several experts prefer to introduce the paneer at the final stage of cooking. This approach keeps the distinction between the squidgy, mild texture of the paneer and the rich, spiced sauce. For those that like a more pronounced flavour in the protein, marinating is worth trying.

Preparing the Gravy

The starting point of this creamy curry usually starts with onion, ginger, and minced garlic. A few versions include slow-cooked onion to deepen the mild flavor, while others use fresh aromatics alone. The creamy elements in butter paneer give a mildly sweet note that complements with sweet base and root ginger.

Regarding spices, this curry generally includes a short list of common Indian spices: haldi, lal mirch, green cardamom, and garam masala are popular picks. A few recipes also add cumin, fresh coriander, javitri, or a bay leaf. The aromatic quality of green cardamom complements perfectly with the creaminess of cream, while the aromatic elements in the spice blend enhance the dish’s taste.

Kasuri methi, often stirred in near the finish, are viewed as crucial for their distinctive earthy, aromatic flavour that provides character to the gravy. This ingredient can make a noticeable change in the completed curry, reminiscent of its application in other creamy Indian curries.

Regarding the tomato base, a smooth, velvety consistency is ideal. For those who choose diced tomatoes, it can help to process them with a immersion blender or strain them to get a smooth sauce. Alternatively, opting for tomato puree can simplify the process.

If you don’t possess full-bodied fresh tomatoes, it’s best to avoid them, as inferior fruit can lead to a thin, acidic base. Many recipes also include a dollop of concentrate to enhance the savory note. Sweetness can be included to counter the sharpness, with alternatives like granulated sugar or honey based on taste.

Creamy Elements

Reflecting its name, butter is a vital element in paneer makhni, but several versions use additionally other dairy products to amplify the decadent feel. Certain cooks use Greek yoghurt, rich cream, {single cream|light cream|pour