Paneer makhani
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| Place of origin | India |
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| Region or state | Delhi[1][2][3][4][5][6] |
| Associated cuisine | Indian |
| Similar dishes | Butter chicken, dal makhani |
Paneer makhani (also called paneer butter masala) is an Indian dishofpaneer, originating in New Delhi, in which the gravy is prepared usually with butter (makhan), tomatoes and cashews.[7] Spices such as red chili powder and garam masala are also used to prepare this gravy.
A survey found that paneer butter masala was one of the top five foods ordered in India.[8]
Makhan is the Hindustani word for 'butter'.[9] Makhani means 'buttery'. 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.[10]
There is no strict set of steps to make this gravy. Below is one of the ways in which makhani gravy is prepared.[11]
CHAPTER IV MAKHAN - DESI BUTTER Makhan is an indigenous (desi) butter obtained invariably by churning dahi with crude devices. Very little makhan is utilized for direct consumption except for sacrificial or medicinal purposes. Almost the ...
Paneer Makhani as the name suggests is a very rich subzi from the lap of Punjab. It uses one of Punjabi cuisines most loved ingredients butter. In traditional Punjabi houses, the women folk make pure white butter from thick creamy milk.
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