Paneer makhani
Paneer makhani is an Indian dish of paneer, originating in New Delhi, in which the gravy is prepared usually with butter, tomatoes and cashews. Spices such as red chili powder and garam masala are also used to prepare this gravy.
A survey in June 2016 found that paneer butter masala was one of the top five foods ordered in the Delhi-NCR region and Bangalore.
Etymology
Makhan is the Hindustani word for 'butter'. 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.Recipe
There is no strict set of steps to make this sauce. Below is one of the ways in which makhani sauce is prepared.- 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.
- Generous usage of butter.
- Usage of garam masala, red chilli powder, kasuri methi and coriander leaves.