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This creamy and indulgent vegetarian curry, referred to as a relative of butter chicken, stands as one of the most beloved dishes in Indian cuisine. Culinary expert an acclaimed culinary artist has called it “the best-known and frequently reimagined dish in India,” while fellow chefs note its enduring popularity in dining spots across the country.

If you are new to the universally liked allure of homemade curd cheese in a gentle gravy, the following guide offers a great opportunity to sample it. Paneer makhni (makhni being the Indian term for butter) feels surprisingly sophisticated, but it’s relatively simple and fast to prepare. Serve with bread and a fresh salad to create a complete meal.

Choosing the Cheese

For many cooking enthusiasts, this unsalted, cottage-style cheese occupies a comparable role as firm bean curd, functioning as a texturally satisfying protein-rich ingredient with a mildly rich profile that complements, rather than overpowers, any gravy it’s served in. It's possible to create from scratch fresh cheese using dairy milk and lemon juice, or find it readily available at Indian grocery stores and larger supermarkets.

A few methods recommend flavoring the cheese before cooking, typically with a herb mix that imparts an appetising red colour. Yet, store-bought cheese can be very compact to soak up marinade, so seasoning could be more effective with a softer, homemade version.

Other techniques suggest browning the paneer before mixing with the gravy. One popular version coats the pieces in a blend of crushed garlic, ginger, chilli powder, citrus, salt, yellow spice, and yoghurt, reminiscent of the process used for butter chicken. The paneer is then baked or deep-fried to develop a crispy exterior.

On the other hand, several experts choose to add the cheese at the very end of preparation. This approach keeps the difference between the squidgy, mild texture of the cubes and the rich, spiced base. When cooking for who prefer a distinct taste in the cheese, pre-cooking is worth trying.

Preparing the Gravy

The starting point of this creamy curry often begins with onion, grated ginger, and crushed garlic. Some recipes use caramelised onion to boost the natural sugar, while others use fresh aromatics alone. The rich ingredients in paneer makhni give a distinct sweetness that works beautifully with caramelised allium and root ginger.

Regarding seasonings, butter paneer typically uses a short list of traditional masalas: haldi, lal mirch, elaichi, and aromatic mix are popular picks. Certain methods include as well toasted cumin, dhania, mace, or a fragrant leaf. The zestiness of cardamom pods complements perfectly with the richness of cream, while the aromatic elements in the masala round out the final result.

Kasuri methi, often stirred in toward the end, are considered essential for their special earthy, aromatic flavour that provides character to the sauce. This element can make a significant difference in the end result, similar to its application in other creamy Indian curries.

For the tomatoes, a smooth, velvety texture is preferred. When working with fresh tomatoes, you may wish to process them with a hand blender or pass them through a mesh to create a lump-free base. Or, selecting tomato puree can avoid extra steps.

If you don’t possess high-quality, flavorful ripe tomatoes, it’s best to avoid them, as poor-quality produce can create a thin, acidic sauce. A number of versions also include a dollop of concentrate to enhance the depth of flavour. Sweetness may be added to balance the tanginess, with options like sugar or natural sweetener as per choice.

The Dairy

As the name implies, rich butter is a vital element in butter paneer, but a range of methods also incorporate other dairy products to boost the decadent feel. A few experts use thick curd, heavy cream, {single cream|light cream|pour