Paneer makhani explained

Country:	India
Region:	Delhi^[1] ^[2] ^[3] ^[4] ^[5] ^[6]
National Cuisine:	Indian
Creators:	-->
Serving Size:	100 g

Paneer makhani (also called paneer butter masala) is an Indian dish of paneer, originating in New Delhi, in which the gravy is prepared usually with butter (makhan), tomatoes and cashews.^[7] 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.^[8]

Etymology

Makhan is the Hindustani word for 'butter'.^[9] Makhani means 'buttery'. This dish originated in the 1950s at Moti Mahal restaurant in Delhi. Kundan Lal Jaggi invented the dish by mixing fresh butter into a tomato-based curry.^[10]

Recipe

There is no strict set of steps to make this gravy. Below is one of the ways in which makhani gravy is prepared.^[11]

• Frying cashew nuts, onions and tomatoes and grinding all of them into a fine paste.
• Adding spices like cardamom and bay leaf.
• Usage of 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

• Indian cuisine
• North Indian cuisine
• Punjabi cuisine
• List of Indian dishes
• Tandoori chicken
• Dal makhani
• Butter chicken
• Chicken tikka masala
• Paneer Butter Masala

Notes and References

1. Web site: Partition brought Moti Mahal, a landmark in India's culinary history, to central Delhi. www.sunday-guardian.com. 16 July 2018.
2. Web site: Laura Siciliano-Rosen. Delhi Food and Travel Guide: The inside scoop on the best North Indian foods. 13 January 2014.
3. Book: Gujral. Monish. On the Butter Chicken Trail: A Delhi Darbar Cookbook. 7 March 2013. Penguin India. Delhi, India. 9780143419860. 1.0.
4. Book: Hosking. Richard. Authenticity in the kitchen : proceedings of the Oxford Symposium on food and cookery 2005. 8 August 2006. Prospect Books. Blackawton. 9781903018477. 393. 1.
5. Web site: Origin of Butter Chicken – Indian or English?. Indian Street Food Co.. 10 June 2017. https://web.archive.org/web/20170909004555/http://www.indianstreetfoodco.com/blog/2016/8/8/origin-of-butter-chicken-indian-or-english. 9 September 2017. dead.
6. Web site: Hospitality Biz India :: ICC 2017 by IFCA - Showcasing the culinary spirit of IndiaKundan.
7. Web site: Paneer Makhani – NDTV Food. food.ndtv.com. 2016-07-31.
8. Web site: India Is Very Partial To This One Dish While Ordering Late Night Deliveries Online. 2016-07-31.
9. Book: M. R. Srinivasan. C. P. Anantakrishnan. Milk products of India. 1964. Indian Council of Agricultural Research. 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 ....
10. Book: Tarla Dalal. Desi Khana. 20 February 1990. Sanjay & Co. 978-81-86469-00-2. 40–. 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..
11. Book: Prerna Singh. The Everything Indian Slow Cooker Cookbook: Includes Pineapple Raita, Tandoori Chicken Wings, Mulligatawny Soup, Lamb Vindaloo, Five-Spice Strawberry Chutney...and Hundreds More!. 18 October 2012. Everything Books. 978-1-4405-4168-1. 130–.