BEST EVER BUTTER PANEER - SMOKED
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.
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.
In a pressure cooker, add 500 grams of tomatoes.
Add 250 grams of white soybeans.
Add garlic cloves and ginger.
Add fresh basil and dried fenugreek leaves.
Add Kashmiri red chili powder, coriander powder, and turmeric powder.
Add cardamom and bay leaf along with whole spices.
Pour in 1 cup of milk and 1 cup of water.
Pressure cook for about 25 minutes.
After one whistle, lower the heat and cook for an additional 25 minutes.
Let the pressure cooker cool down for 20-25 minutes before opening.
Remove the bay leaf and blend the mixture until smooth.
In a pan, heat some oil and add garlic.
Add paneer and cook for a short time to avoid hardening.
Add Kashmiri red chili powder, cumin powder, and sugar for a few seconds.
Add the blended gravy and cook for 5-7 minutes.
Adjust consistency with more milk if needed.
Add dried fenugreek powder and mix well.
For the final touch, heat a bowl and pour the mixture into it.
Add cream and garnish with dried fenugreek powder.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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