Paneer makhani
 Paneer Makhani | |
| Place of origin | India |
|---|---|
| Region or state | Punjab |
 Cookbook:  Media: Paneer makhani | |
Paneer makhani (also knowns as Paneer butter masala) is a slightly sweet creamy dish of Paneer, in which the gravy is prepared usually with butter, tomatoes, cashews or cream.[1] Masalas such as red chilly powder and garam masala are also used to prepare this gravy.
A survey found that Paneer Butter Masala was one of the top 5 food ordered at night in India.[2]
Etymology
The word makhan is a Hindi word, which means butter.[3] So makhani means buttery. The origin of this dish was in the 1950s, when the Punjabis created this dish in Moti Mahal restaurant in Delhi. The sauce for this recipe was discovered by mixing lot of fresh butter into a tomato based curry.[4]
Recipe
There is no strict set of steps to make this gravy recipe. Below mentioned is one of the ways in which makhani gravy is prepared.[5]
- Frying cashew nuts and tomatoes and grinding both of them into a fine paste.
- Adding spices like cardamom and bayleaf.
- Usage of cream or sour curd into the gravy. Though in some preparation methods, only tomatoes are used.
- Generous usage of butter.
- Usage of garam masala, red chilly powder, kasturi methi and coriader leaves.
See also
References
- ↑ "Paneer Makhani – NDTV Food". food.ndtv.com. Retrieved 2016-07-31.
- ↑ "India Is Very Partial To This One Dish While Ordering Late Night Deliveries Online". Retrieved 2016-07-31.
- ↑ M. R. Srinivasan; C. P. Anantakrishnan (1964). Milk products of India. Indian Council of Agricultural Research. pp. 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 ...
- ↑ Tarla Dalal (20 February 1990). Desi Khana. Sanjay & Co. pp. 40–. ISBN 978-81-86469-00-2.
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.
- ↑ Prerna Singh (18 October 2012). The Everything Indian Slow Cooker Cookbook: Includes Pineapple Raita, Tandoori Chicken Wings, Mulligatawny Soup, Lamb Vindaloo, Five-Spice Strawberry Chutney...and Hundreds More!. Everything Books. pp. 130–. ISBN 1-4405-4168-X.