PANEER BUTTER GRAVY

Paneer Butter Masala, Butter Paneer Masala, and Paneer Makhani; are three names for an excellent lip-smacking Indian main course dish. Makhani is the Punjabi word for Butter, where the etymology of this proper name for this dish is from. Paneer Butter Masala is the most omnipresent and famous dish in India. It is always on the menu of every Dhaba (small street side restaurant) in North India and every Pure Veg restaurant in South India. To prepare the sweet-spicy butter paneer masala, you need cardamom, cinnamon, onion and tomato puree, chili powder, garam masala, and of course, Paneer and Butter.

History says that Delhi's famous Moti Mahal restaurant chain first prepared paneer butter masala and; created it for the British population at the time, who had an inclination for Indian curry but could barely bear the spice.

This paneer butter masala is more waterless than some of the saucier styles of butter masala. The butter paneer recipe is slightly sweet and spicy. It is rich in flavor, aromatic in smell and the paneer is nice and bouncy. 

Butter Paneer Masala is a perfect main course item to be cooked for lunch and dinner parties and festivities. You can serve the creamy Butter Paneer Masala with tandoori roti, tawa roti, naan, garlic naan, or even kulcha. It also goes well with plain steamed rice or jeera (cumin) rice.