Paneer makhani (also called paneer butter masala) is a slightly sweet Indian dish of paneer, originating in New Delhi, in which the gravy is prepared usually with butter (''makhan''), tomatoes and cashews. 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.

Etymology

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

Recipe

There is no strict set of steps to make this gravy. Below is one of the ways in which makhani gravy is prepared. * Frying cashew nuts and tomatoes and grinding both 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,

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leaves.

References

{{Indian dishes Indian cuisine North Indian cuisine Punjabi cuisine Indian cheese dishes

Etymology

Recipe

See also

References