This is a North-Indian dish, made with cubed cottage cheese and cooked in a thick, rich, creamy tomato sauce. "Makhani" refers to the cooking method of simmering or sautéing ingredients in butter or thick cream. As such, the dish is sometimes called "Paneer Butter Masala."
- 3 tbsps butter
- 2–3 green chillies, according to taste
- 200g tomato purée
- 2 tbsps fenugreek leaves (dried kasuri methi)
- ½ tsp red chilli powder
- ½ tsp garam masala, powdered
- 200g fresh cream
- 250g paneer, cubed
- 1 tsp cumin seeds
- Small handful of chopped coriander or mint leaves, for garnish
- a pinch of salt
Melt the butter in a pan, and add the chillies, tomato purée, fenugreek leaves, and chilli powder. Gently simmer for 5 minutes. Add the garam masala, cumin seeds and the fresh cream, and simmer for a further 2–3 minutes, stirring gently. Add the paneer cubes and cook gently for 2–3 minutes, stirring until cooked evenly. Serve hot, garnished with chopped coriander or mint.
Recipe by Mike Harrison. Published in Times of Oman's June 2013 edition of Art of Cooking