Paneer Butter Masala

dal, and chutneys. Or it may be served more simply with plain boiled basmati rice or jeera (cumin) rice. Bread is another favored accompaniment, with chapati, roti, paratha, and kulcha being the top choices.

A simple salad of finely sliced onion, cucumber, and tomato is often served on the side, with a wedge of lemon. What is the history of paneer butter masala?

As with several Indian dishes that have gained popularity throughout the Western world (for example, murgh makhani or “butter chicken”), paneer butter masala was created in Delhi in the mid-20th century. In the kitchens of the now world-famous Moti Mahal restaurant.

The concept was a simple one; take a spiced tomato gravy, and mix butter into it to create something luxurious-tasting. While there must always be butter and cheese, of course, there are no hard and fast rules regarding other dairy that goes into paneer makhani. Therefore, over the past seven decades, many recipes have been created.

Some include milk, some include cream, some include neither. For some cooks however, butter and cheese are the only dairy products that should be included. It all comes down to individual taste.

Paneer butter masala is now consistently among the top five dishes ordered in restaurants throughout India and Great Britain. What is paneer?

Sometimes called “cottage cheese” but actually very unlike Western cottage cheese, paneer is a pressed cows’ milk cheese that is easily made at home in under an hour. To make paneer, it’s simply a case of heating some milk, curdling it with an acid such as lemon juice or vinegar, then separating, and pressing the curds.

Paneer can also be bought very easily, and cheaply, in large Western supermarkets. Naturally, it’s also to be found in every Indian and South Asian store in the West. It has a mild flavor, with a creamy texture.

Store-bought paneer tends to be firmer and less creamy than its homemade counterpart. What is deghi mirch? Deghi mirch (sometimes spelled deggi) is a blend of finely ground dried Kashmiri chilli (mirchi) and sweet red peppers (also dried and ground).

In terms of heat, it’s relatively mild. Its purpose is to add flavor, perfume, and color, rather than intense fire.

It’s often used in tandoori and tikka dishes, and it’s what gives them their distinctive red color. If deghi mirch is not readily available, then Kashmiri powder may be substituted instead. Failing that, Korean gochugaru (ground to a powder) or Mexican ancho chilli powder both have similar heat and flavor properties, if not entirely the same vibrancy of color.

What are the variations? Just as there is no set ingredients list for paneer butter masala, there is also no one correct method of making this dish.

Some people prefer to cook the gravy before blending. Others favor blending the raw onion, garlic, and ginger to a paste, and the tomato to a purée.

And only then cooking the gravy. Some people cook the cashews in with the gravy before blending. Almonds may also be used.

Many Indian cooks, however, keep a jar of home-made cashew cream in the fridge, and add a few tablespoons once everything has been blended to a smooth consistency. As with the choice of whether to use cream, milk, or neither, the method of making paneer butter masala is entirely down to personal choice. Whichever method is used however, the end results are usually very similar.

Sources

On the Butter Chicken Trail: A Delhi Darbar Cookbook by Monish Gujral

Wikipedia (EN) – Moti Mahal

Venetian-Brit Nicole has always lived a nomadic existence, and has had 56 homes around the world.

As a chef, she has cooked in pro kitchens in Thailand, India, and Britain, and has consulted on menus for restaurants & hotels from Japan to the USA. Her work has been featured in some of the world’s best-known publications, including Better Homes & Gardens, Grazia, Femina, Stylecaster, Buzzfeed, and The Guardian.

At yumsome.com, she shares stories and recipes from her travels.