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The creamy and indulgent plant-based delight, referred to as a relative of butter chicken, is considered one of the highly popular creations in Indian cuisine. Culinary expert Vivek Singh has called it “the most famous and most adapted dish in India,” while fellow chefs note its enduring popularity in dining spots across the country.

For those who are new to the crowd-pleasing appeal of homemade curd cheese in a smooth tomato base, these instructions presents a strong suggestion to give it a try. Paneer makhni (rich sauce being the local name for butter) seems surprisingly sophisticated, but it’s fairly easy and simple to cook. Serve with bread and a vegetable side to create a satisfying dinner.

Preparing the Paneer

For many home chefs, this mild, soft cheese fills a similar culinary niche as soy cheese, acting as a texturally satisfying source of protein with a mildly rich flavour that enhances, rather than competes with, any gravy it’s combined with. It's possible to create from scratch paneer using milk and citric acid, or find it easily sourced at Indian grocery stores and well-stocked shops.

A few methods recommend flavoring the cubes before adding, often with a tandoori masala that gives an vibrant hue. However, firm commercial paneer can be very compact to absorb much flavour, so prepping may work better with a freshly made cheese.

Alternate approaches involve preparing the cheese before adding it to the sauce. One popular version mixes the chunks in a mixture of minced garlic, ginger, spice, acid, salt, yellow spice, and yoghurt, similar to the technique used for chicken makhni. The cheese is then roasted or crisped to form a crunchy coating.

By contrast, a number of cooks opt to fold in the cubes at the final stage of cooking. This approach preserves the difference between the tender, plain quality of the cubes and the rich, spiced gravy. For those that like a more pronounced flavour in the protein, marinating is highly recommended.

The Sauce

The base of butter paneer typically commences with finely chopped onion, fresh ginger, and garlic. Certain formulas include deeply browned onion to enhance the mild flavor, while others rely on ginger and garlic alone. The creamy elements in paneer makhni give a distinct sweetness that complements with caramelised allium and root ginger.

When it comes to seasonings, this curry typically uses a simple selection of common Indian spices: turmeric, red pepper, elaichi, and warming spice blend are popular picks. A few recipes also add cumin, coriander, javitri, or a fragrant leaf. The bright flavor of cardamom pods complements perfectly with the richness of butter, while the warming notes in garam masala round out the overall flavour profile.

Dried fenugreek leaves, typically added at the last stage, are viewed as crucial for their unique pungent, herbal taste that adds depth to the gravy. This addition can make a noticeable change in the end result, much like its role in other classic dishes.

For the tomatoes, a even, lush consistency is highly desirable. If using chopped tomatoes, one might want to blend them with a immersion blender or pass them through a mesh to achieve a uniform base. Alternatively, using passata can simplify the process.

Unless you have full-bodied garden tomatoes, it’s not recommended to use them, as substandard tomatoes can lead to a watery, tart base. Several methods also include a bit of tomato paste to intensify the depth of flavour. A touch of honey can be included to offset the tomato’s acidity, with options like white sugar or natural sweetener as per choice.

Creamy Elements

True to its title, butter is a key component in this dish, but a range of methods also incorporate other rich additions to enhance the decadent feel. Certain cooks use Greek yoghurt, heavy cream, {single cream|light cream|pour