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Paneer makhani
Paneer curry dish in India From Wikipedia, the free encyclopedia
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Paneer makhani (also called paneer butter masala) is an Indian dish of paneer, originating in New Delhi, in which the gravy is prepared usually with butter (makhan), tomatoes and cashews.[7] Spices such as red chili powder and garam masala are also used to prepare this gravy.
A survey found that paneer butter masala was one of the top five foods ordered in India.[8]
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Etymology
Makhan is the Hindustani word for 'butter'.[9] Makhani means 'butter'. This dish originated in the 1950s at Moti Mahal restaurant in Delhi. Kundan Lal Jaggi invented the dish by mixing fresh butter into a tomato-based curry.[10]
Recipe
There is no strict set of steps to make this sauce. Below is one of the ways in which makhani sauce is prepared.[11]
- Frying a fine paste of ground cashew nuts, onions and tomatoes.
- Adding spices like cardamom and bay leaf.
- Usage of sour curd into the sauce (though in some preparation methods only tomatoes are used).
- Generous usage of butter.
- Usage of garam masala, red chilli powder, kasuri methi and coriander leaves.
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See also
References
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