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This luxuriously rich meat-free dish, referred to as a counterpart of butter chicken, is considered one of the highly popular dishes in India's culinary tradition. Culinary expert Vivek Singh refers to it as “the best-known and frequently reimagined dish in India,” while culinary professionals note its enduring popularity in restaurants all over India.

For those who are new to the crowd-pleasing charms of soft paneer in a smooth tomato base, this recipe presents a strong suggestion to sample it. Paneer makhni (makhni being the Indian term for butter) feels surprisingly sophisticated, but it’s relatively simple and fast to prepare. Accompany with flatbread and a fresh salad to turn it into a complete meal.

Preparing the Paneer

For many home chefs, this unsalted, soft cheese fills a comparable role as soy cheese, acting as a texturally satisfying source of protein with a blandly creamy profile that flatters, rather than clashes with, any gravy it’s paired with. You can make your own Indian cottage cheese using milk and citric acid, or find it readily available at Indian grocery stores and larger supermarkets.

Certain approaches involve marinating the paneer before cooking, often with a tandoori masala that provides an vibrant hue. However, firm commercial paneer can be too dense to absorb much flavour, so seasoning may work better with a delicate curd.

Alternate approaches include pre-cooking the cheese before incorporating into the gravy. A common recipe tosses the pieces in a mixture of crushed garlic, ginger, chilli powder, citrus, salt, yellow spice, and dairy, like the method used for chicken makhni. The paneer is then baked or crisped to develop a crispy exterior.

On the other hand, many chefs prefer to fold in the cubes at the very end of simmering. This method keeps the contrast between the soft, neutral feel of the cubes and the rich, spiced gravy. If you’re enjoying a more pronounced flavour in the protein, pre-cooking is a great idea.

The Sauce

The base of this creamy curry usually starts with sliced onion, ginger, and crushed garlic. Certain formulas feature caramelised onion to deepen the mild flavor, while alternatives rely on ginger and garlic alone. The dairy in paneer makhni impart a noticeable sugar that complements with caramelised allium and ginger paste.

In terms of spices, this curry generally includes a simple selection of common Indian spices: turmeric, chilli powder, cardamom, and aromatic mix are standard additions. Some versions include as well cumin, dhania, aromatic mace, or a bay leaf. The zestiness of green cardamom complements perfectly with the richness of dairy, while the warming notes in the masala round out the final result.

Kasuri methi, usually mixed near the finish, are considered essential for their special pungent, herbal flavour that adds depth to the gravy. This element often creates a significant difference in the final dish, similar to its application in other classic dishes.

For the tomatoes, a even, lush texture is preferred. For those who choose fresh tomatoes, you may wish to puree them with a hand blender or push them through a sieve to get a smooth sauce. Or, using tomato puree can simplify the process.

Without access to ripe, tasty ripe tomatoes, it’s not recommended to use them, as inferior fruit can create a weak, sharp base. A number of versions also include a spoonful of tomato puree to boost the richness. A hint of sugar can be included to balance the tomato’s acidity, with alternatives like white sugar or honey as per choice.

Creamy Elements

As the name implies, creamy butter is a key component in paneer makhni, but a range of methods also incorporate other rich additions to boost the luxurious texture. Certain cooks include Greek yoghurt, rich cream, {single cream|light cream|pour