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This decadently smooth plant-based delight, often described as a relative of butter chicken, is considered one of the most beloved dishes in Indian cuisine. Culinary expert a renowned chef describes it as “the most famous and frequently reimagined dish in India,” while fellow chefs note its widespread fame in dining spots all over India.

If you haven't yet tried the crowd-pleasing appeal of fresh cheese in a smooth tomato base, these instructions provides a great opportunity to give it a try. Paneer makhni (rich sauce being the Indian term for butter) seems surprisingly sophisticated, but it’s quite straightforward and simple to cook. Accompany with bread and a vegetable side to make a satisfying dinner.

The Paneer

For many cooking enthusiasts, this plain, cottage-style cheese occupies a similar culinary niche as soy cheese, acting as a texturally satisfying source of protein with a blandly creamy profile that complements, rather than overpowers, whatever sauce it’s combined with. It's possible to create from scratch Indian cottage cheese using full-fat milk and citric acid, or buy it readily available at Indian grocery stores and big-chain stores.

Certain approaches call for seasoning the cheese before use, typically with a spice blend that imparts an appetising red colour. But, store-bought cheese can be very compact to take in spices, so prepping could be more effective with a softer, homemade version.

Other techniques suggest browning the cheese before adding it to the curry. One popular version tosses the cubes in a blend of garlic, ginger, red pepper, citrus, seasoning, curcumin, and curd, similar to the method used for chicken makhni. The cheese is then roasted or pan-fried to create a golden crust.

Alternatively, many chefs choose to fold in the cubes at the last moment of preparation. This approach maintains the contrast between the squidgy, mild feel of the cheese and the creamy, flavorful sauce. When cooking for who prefer a stronger seasoned paneer, pre-cooking is highly recommended.

Preparing the Gravy

The foundation of butter paneer typically commences with sliced onion, ginger, and minced garlic. Some recipes feature caramelised onion to enhance the sweetness, while others depend on fresh aromatics alone. The dairy in this dish give a distinct sweetness that works beautifully with sweet base and ginger paste.

In terms of spices, this curry typically uses a modest array of traditional masalas: yellow spice, lal mirch, green cardamom, and garam masala are standard additions. Certain methods incorporate jeera, coriander, javitri, or a tej patta. The zestiness of fresh elaichi complements perfectly with the decadence of dairy, while the sweet spices in garam masala round out the final result.

Dried fenugreek leaves, often stirred in at the last stage, are considered essential for their special pungent, herbal note that brings complexity to the curry. This element can make a significant difference in the completed curry, much like its role in other creamy Indian curries.

For the tomatoes, a smooth, velvety consistency is ideal. If using diced tomatoes, one might want to blend them with a hand blender or push them through a sieve to create a lump-free base. Otherwise, using tomato puree can save time.

Unless you have high-quality, flavorful fresh tomatoes, it’s best to avoid them, as substandard tomatoes can lead to a weak, sharp gravy. A number of versions incorporate a bit of tomato paste to enhance the savory note. A touch of honey may be added to balance the tomato’s acidity, with alternatives like sugar or honey based on taste.

Creamy Elements

Reflecting its name, butter is a central ingredient in paneer makhni, but many recipes also incorporate other rich additions to boost the decadent feel. A few experts include strained yogurt, double cream, {single cream|light cream|pour