Paneer makhani (also called paneer butter masala) is anIndian dish ofpaneer, originating inNew Delhi, in which the gravy is prepared usually withbutter (makhan), tomatoes and cashews.[7] Spices such as red chili powder andgaram 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.[8]
Makhan is theHindustani word for 'butter'.[9]Makhani means 'butter'. This dish originated in the 1950s at Moti Mahal restaurant inDelhi.Kundan Lal Jaggi invented the dish by mixing fresh butter into a tomato-based curry.[10]
^Gujral, Monish (7 March 2013).On the Butter Chicken Trail: A Delhi Darbar Cookbook (1.0 ed.). Delhi, India: Penguin India.ISBN9780143419860.
^Hosking, Richard (8 August 2006).Authenticity in the kitchen : proceedings of the Oxford Symposium on food and cookery 2005 (1 ed.). Blackawton: Prospect Books. p. 393.ISBN9781903018477.
^M. R. Srinivasan; C. P. Anantakrishnan (1964).Milk products of India. Indian Council of Agricultural Research. pp. 19–.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 ...
^Tarla Dalal (20 February 1990).Desi Khana. Sanjay & Co. pp. 40–.ISBN978-81-86469-00-2.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.
