Paneer makhani
Paneer Makhani is a popular Indian dish made from paneer (Indian cottage cheese) in a rich and creamy tomato-based gravy. It is a vegetarian dish that is widely enjoyed across India and in Indian restaurants worldwide.
Ingredients[edit | edit source]
The primary ingredients used in Paneer Makhani include:
- Paneer
- Tomato puree
- Butter
- Cream
- Spices such as garam masala, turmeric, coriander powder, and red chili powder
- Ginger and garlic paste
- Green chili (optional)
- Kasuri methi (dried fenugreek leaves)
- Salt to taste
Preparation[edit | edit source]
The preparation of Paneer Makhani involves several steps: 1. **Paneer Preparation**: The paneer is cut into cubes and can be lightly fried or used as is. 2. **Gravy Preparation**: The gravy is made by sautéing ginger and garlic paste in butter, followed by adding tomato puree and cooking until the oil separates. Spices are then added to enhance the flavor. 3. **Combining**: The paneer cubes are added to the gravy, and the dish is simmered until the paneer absorbs the flavors of the gravy. 4. **Finishing Touch**: Cream and kasuri methi are added towards the end to give the dish its signature creamy texture and aroma.
Serving[edit | edit source]
Paneer Makhani is typically served with Indian bread such as naan, roti, or paratha. It can also be enjoyed with rice dishes like jeera rice or pulao.
Variations[edit | edit source]
There are several variations of Paneer Makhani, including:
- **Paneer Butter Masala**: A similar dish with slight variations in the spice mix and preparation method.
- **Shahi Paneer**: A richer version that includes nuts and dried fruits.
- **Kadai Paneer**: A spicier version cooked in a kadai (wok) with bell peppers and onions.
Cultural Significance[edit | edit source]
Paneer Makhani is a staple in North Indian cuisine and is often prepared during festivals, special occasions, and family gatherings. It is also a popular choice in Indian restaurants around the world.
Related Dishes[edit | edit source]
See Also[edit | edit source]
References[edit | edit source]
External Links[edit | edit source]
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Contributors: Prab R. Tumpati, MD
