Paneer Makhani, a strikingly bright buttery dish, is made with an aromatic tomato sauce, paneer, and butter. The word “makhani” means enriched with butter; it adds a deep flavor to the recipe. Paneer Makhani became popular in the 1950s in Northern India. Since then, more often than not, you will find Makhani as Butter Paneer at Indian Restaurants. For me, Paneer Makhani is a meal for special occasions. This dish is tied to spending time with my family and celebrating Indian holidays. Makhani Risotto is a spin on the original recipe. It’s made with Vialone Nano Campanini Rice and cooked in an aromatic tomato gravy with spices like garam masala and turmeric. Transforming this recipe into a fusion Risotto-style meal for any weeknight offers a way to commemorate the original dish while bringing feelings of home and family Paneer Makhani represents to everyday dinners.
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