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The luxuriously rich vegetarian curry, referred to as a relative of butter chicken, is considered one of the most beloved dishes in India's culinary tradition. Master cook an acclaimed culinary artist describes it as “the most famous and frequently reimagined dish in India,” while culinary professionals note its consistent appeal in eateries all over India.

For those who haven't yet tried the universally liked charms of soft paneer in a mild tomato sauce, these instructions presents a great opportunity to explore it. Paneer makhni (makhni being the Indian term for butter) seems surprisingly sophisticated, but it’s relatively simple and fast to prepare. Accompany with bread and a fresh salad to turn it into a satisfying dinner.

The Paneer

In the view of food lovers, this unsalted, fresh curd cheese takes a similar culinary niche as soy cheese, serving as a texturally satisfying protein-rich ingredient with a subtly smooth flavour that complements, rather than competes with, any gravy it’s combined with. It's possible to make your own Indian cottage cheese using full-fat milk and citric acid, or buy it readily available at Indian grocery stores and larger supermarkets.

A few methods involve marinating the paneer before adding, usually with a herb mix that gives an rich tint. However, firm commercial paneer can be very compact to soak up marinade, so seasoning could be more effective with a freshly made cheese.

Alternate approaches suggest browning the cheese before adding it to the gravy. A common recipe tosses the pieces in a combination of minced garlic, fresh ginger, red pepper, citrus, seasoning, turmeric, and yoghurt, similar to the technique used for creamy poultry dishes. The cheese is then oven-cooked or pan-fried to create a crispy exterior.

By contrast, many chefs prefer to fold in the cubes at the final stage of preparation. This approach keeps the difference between the tender, plain feel of the paneer and the creamy, flavorful base. When cooking for enjoying a stronger flavour in the protein, marinating is highly recommended.

Making the Base

The foundation of butter paneer often begins with onion, ginger, and minced garlic. Some recipes feature caramelised onion to boost the sweetness, while alternatives depend on ginger and garlic alone. The creamy elements in paneer makhni give a mildly sweet note that works beautifully with softened onion and fresh ginger.

When it comes to spices, butter paneer generally includes a short list of classic seasonings: turmeric, chilli powder, elaichi, and aromatic mix are standard additions. A few recipes include as well toasted cumin, dhania, javitri, or a fragrant leaf. The bright flavor of fresh elaichi pairs beautifully with the decadence of dairy, while the sweet spices in the spice blend enhance the final result.

Dried fenugreek leaves, often stirred in near the finish, are seen as a must for their distinctive bitter, slightly woody flavour that provides character to the gravy. This ingredient can make a noticeable change in the completed curry, similar to its application in other rich sauces.

For the tomatoes, a smooth, velvety consistency is preferred. For those who choose diced tomatoes, it can help to process them with a immersion blender or strain them to get a smooth gravy. Or, opting for tomato puree can avoid extra steps.

Without access to full-bodied garden tomatoes, it’s advisable to skip them, as inferior fruit can result in a watery, tart base. A number of versions incorporate a dollop of concentrate to boost the richness. A hint of sugar can be included to offset the tomato’s acidity, with choices like granulated sugar or liquid sweetener as per choice.

The Dairy

As the name implies, butter is a vital element in butter paneer, but a range of methods also incorporate other rich additions to enhance the decadent feel. Certain cooks include thick curd, rich cream, {single cream|light cream|pour