The Best Butter Paneer Recipe - Indian Vegetarian Curry | Brown Butter Paneer Makhani
Recipe Information
Brown Butter Paneer Makhani
Cultural Context
Originating from North India, Paneer Makhani is a rich and creamy dish traditionally served with naan or rice. It reflects the culinary heritage of Mughlai cuisine, where the use of butter and cream is common to create indulgent flavors. Today, variations abound, with some recipes incorporating brown butter for a deeper, nuttier taste, making it a beloved choice in Indian restaurants worldwide.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
cream
🥗Healthier: coconut milk
💰Cheaper: milk + cornstarch
Coconut milk adds creaminess with fewer calories.
paneer
🥗Healthier: tofu
💰Cheaper: ricotta cheese
Tofu is lower in calories and can mimic texture.
cashews
🥗Healthier: almonds
💰Cheaper: sunflower seeds
Sunflower seeds provide a nut-free alternative.
butter
🥗Healthier: ghee
💰Cheaper: margarine
Margarine is a budget-friendly substitute.
Heat oil in a pan.
Add cubes of paneer and brown on all sides, then remove and set aside.
Place a heavy-based pan over medium-low heat without oil.
Add cashew nuts, dried kashmiri red chilies, whole coriander seeds, whole cumin seeds, green cardamom pods, and roughly-chopped red onion to the pan.
Dry roast the spices and onions for 2-3 minutes.
Add tomato passata and water, stir well, and bring to a gentle simmer.
Cover the pan and simmer over medium-low heat for about 10 minutes.
Remove the lid and allow the mixture to cool.
Melt unsalted butter in a heavy-based pan, cutting it into chunks for even melting.
Stir the butter constantly while it melts and browns, observing the four stages of browning.
Remove around 2 tablespoons of the brown butter and set aside.
With the remaining brown butter over low heat, add crushed garlic, grated ginger, tomato purée, turmeric, and kashmiri chili powder, sautéing for one minute.
Switch off the heat and stir in garam masala.
Add the prepared tomato nut and whole spice mixture, and a splash of cold water to cool it down for blending.
Blend the mixture until very smooth, optionally passing through a sieve for extra smoothness.
Return the sauce to a pan, rinse the blender jar with water, and add to the pan.
Keep the sauce over low heat, season with salt, add agave nectar or brown sugar, and ground cardamom seeds, stirring well.
Add a swirl of cream and kasoori methi rubbed between palms.
Add the fried paneer pieces and reserved brown butter, heat through, and serve immediately.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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