Paneer makhani

Paneer makhani
Paneer Makhani
Place of origin India
Region or state Punjab

Paneer makhani (also called paneer butter masala) is a slightly sweet creamy dish of paneer, in which the gravy is prepared usually with butter (makhan), tomatoes, cashews or cream.[1] Spices such as red chili powder and garam masala are also used to prepare this gravy.

A survey found that paneer butter masala was one of the top five foods ordered in India.[2]

Etymology

Makhan is the Hindi word for 'butter'.[3] Makhani means buttery. This dish originated in the 1950s when Punjabis at Moti Mahal restaurant in Delhi invented the sauce by mixing fresh butter into a tomato-based curry.[4]

Recipe

There is no strict set of steps to make this gravy. Below is one of the ways in which makhani gravy is prepared.[5]

  • Frying cashew nuts and tomatoes and grinding both of them into a fine paste.
  • Adding spices like cardamom and bay leaf.
  • Usage of cream or sour curd into the gravy (though in some preparation methods only tomatoes are used).
  • Generous usage of butter.
  • Usage of garam masala, red chili powder, kasuri methi and coriander leaves.

See also

References

  1. ↑ "Paneer Makhani – NDTV Food". food.ndtv.com. Retrieved 2016-07-31.
  2. ↑ "India Is Very Partial To This One Dish While Ordering Late Night Deliveries Online". Retrieved 2016-07-31.
  3. ↑ M. R. Srinivasan; C. P. Anantakrishnan (1964). Milk products of India. Indian Council of Agricultural Research. pp. 19–. CHAPTER IV MAKHAN - DESI BUTTER Makhan is an indigenous (desi) butter obtained invariably by churning dahi with crude devices. Very little makhan is utilized for direct consumption except for sacrificial or medicinal purposes. Almost the ...
  4. ↑ Tarla Dalal (20 February 1990). Desi Khana. Sanjay & Co. pp. 40–. ISBN 978-81-86469-00-2. Paneer Makhani as the name suggests is a very rich subzi from the lap of Punjab. It uses one of Punjabi cuisines most loved ingredients butter. In traditional Punjabi houses, the women folk make pure white butter from thick creamy milk.
  5. ↑ Prerna Singh (18 October 2012). The Everything Indian Slow Cooker Cookbook: Includes Pineapple Raita, Tandoori Chicken Wings, Mulligatawny Soup, Lamb Vindaloo, Five-Spice Strawberry Chutney...and Hundreds More!. Everything Books. pp. 130–. ISBN 1-4405-4168-X.
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