Which versions of this much-loved and widely adapted rich vegetarian curry will be distilled into the perfect take?
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his luxuriantly rich, vegetarian curry – a cousin of butter chicken, which is thought to have been created in the postwar kitchens of Delhi’s Moti Mahal, though by whom is the subject of hot dispute – is, according to chef Vivek Singh, “the most famous and widely interpreted dish in India”. His fellow chef Sanjeev Kapoor describes it as “one of the bestselling dishes in restaurants” there, but here in the UK, though it’s no doubt widely enjoyed, it seems to fly somewhat under the radar on menus, where even the chicken original plays second fiddle to our beloved chicken tikka masala.
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.
