If you’ve been reading my blog for a while, you’ll know that I have an ongoing love affair with all things curry. No matter the part of the world it comes from, I adore it all.
I don’t fully understand people who tell me that they don’t like curry, especially because it is such a broad food type. If you think you’re one of those people, I recommend this recipe. Butter Chicken seems to be the “gateway curry” for many who think that curry isn’t for them. As a vegetarian, I had never had butter chicken, until I went to a punjabi restaurant that offered “Paneer Butter Masala” also known as Paneer Makhani. I was in love.
Paneer is an Indian pressed cheese, which on it’s own, doesn’t have a ton of flavour. Much like tofu, it’s the sauce that makes it shine. This dish is rather mild in heat but still shines vibrantly with flavour. Paneer Mahkani is an absolute comfort food. Many traditional recipes call for cashews, but I’ve decided to make this into a nut-free, allergy-friendly version.