"If you haven't yet fallen for the crowdpleasing charms of fresh cheese in a mild tomato sauce, consider this a strong suggestion to give it a whirl. Paneer makhni (makhni being the Hindi word for butter, hence also dal makhni), tastes incredibly fancy, but it's relatively simple and quick to make. Just add bread and a vegetable side to turn it into a full feast."
"For me, this unsalted, cottage-style cheese occupies much the same culinary niche as pressed tofu, being a texturally satisfying source of protein with a blandly creamy flavour that flatters, rather than competes with whatever sauce or seasoning it's paired with. You can make your own at home with milk and lemon juice (Maunika Gowardhan has a good guide), but it's also usually available to buy at south Asian specialists and in larger supermarkets."
"Mowgli's Nisha Katona's recipe is the only one I try that marinates the cheese before use. Her tandoori masala (spice blend) gives it an appetising red colour, but the firm commercial paneer I'm working with is too dense to absorb much in the way of flavour, so perhaps Katona's approach would work better with a crumblier, homemade version."
Paneer makhni is a luxurious vegetarian cousin of butter chicken that originated in postwar Delhi and is widely interpreted across India while remaining less prominent on UK menus than chicken tikka masala. The dish features fresh unsalted cottage cheese (paneer) in a mild tomato-and-butter gravy that tastes fancy yet is relatively simple and quick to make. Paneer can be homemade from milk and lemon juice or purchased; commercial paneer is firmer and absorbs less flavour than a crumblier homemade version. Common techniques include marinating the cheese, pre-cooking it with spices and yoghurt, and serving with bread and vegetable sides.
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