Paneer makhani
This article has been nominated for deletion. You are welcome to participate in the deletion discussion, which will decide whether to keep it. This discussion may also result in the article being merged, redirected, or draftified. |
Paneer Makhani is a slightly sweet creamy dish of Indian Cottage Cheese, in which the gravy is prepared usually with butter, tomatoes, cashews or cream. Masala's like red chilly powder, and garam masala are also used to prepare this gravy.
The word makhan is a hindi word, which means butter. So makhani means buttery. The origin of this dish points out to the year 1950's, when the punjabi's 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.
What is in Paneer Makhani Gravy?
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.
- Frying cashewnuts 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.