A Taste of India, Minus the Meat
Paneer makhni, a luxurious vegetarian curry that's a staple of Indian cuisine, is surprisingly hard to come by on UK menus. But trust us, it's worth seeking out – or making from scratch. This crowd-pleasing dish features fresh cheese in a mild tomato sauce that's both comforting and indulgent.
What is Paneer Makhni?
Paneer makhni is a rich, creamy curry made with paneer (Indian cottage cheese), tomato puree, and a blend of spices. The dish is thought to have originated in Delhi's Moti Mahal kitchens, although its exact creator is a topic of debate. Chef Vivek Singh calls it "the most famous and widely interpreted dish in India," while Sanjeev Kapoor describes it as "one of the bestselling dishes in restaurants" there.
How to Make Paneer Makhni
The beauty of paneer makhni lies in its simplicity. To make this dish, you'll need:
- Paneer (homemade or store-bought)
- Tomato puree
- Onion
- Ginger
- Garlic
- Spices (including tandoori masala, cumin, and coriander)
- Butter or ghee
- Optional: yogurt, lemon juice, and chili powder for added flavor
You can make your own paneer at home using milk and lemon juice – Maunika Gowardhan's guide is a great resource. Alternatively, find it in south Asian specialists or larger supermarkets.
Variations on a Theme
Several approaches can lead to a delicious paneer makhni. Some recipes, like Mowgli's Nisha Katona's, marinate the cheese before use, while others pre-cook it. Meera Sodha coats the paneer in spices and bakes it, while Kaushy Patel deep-fries it. Singh and Kapoor add the cheese at the end, preserving its texture and flavor.
Get Cooking!
Ready to experience the rich flavors of paneer makhni? Try making it at home and experiment with different techniques. For inspiration, check out Meera Sodha's recipe or Mowgli's recipe.
Don't let this classic Indian dish fly under your radar – give paneer makhni a try and indulge in its creamy, dreamy goodness!
Image Credit: theguardian.com
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