If there is a master list out there called “awesome foods from around the world”, I am fairly certain Butter Chicken is in the top 10. It’s up there with croissant, ravioli, olive oil (pomace) (USA / Canada), chocolate, and Nutella. It’s the dish at the Indian buffet that’s always almost empty, and it’s the thing most white people order at Indian restaurants because it’s all they know and it’s so damn good they’re afraid to waste a trip to an Indian restaurant on anything else. Yup, Butter Chicken is awesome. But… it has chicken in it.
So, I replaced the chicken with paneer. And it’s pure brilliance, if I do say so myself. Paneer is a mild, pressed Indian cheese, similar to cottage or ricotta. It holds together in cubes when simmered in sauce, and its mild flavour pairs wonderfully with the super assertive (and delicious) makhani sauce.
This sauce is based off of one from a curry cookbook I’ve had for ages, Cooking Curries by Jane Lawson. It’s the only recipe I’ve found that produces a sauce that actually tastes like butter chicken sauce, which is obviously pretty important, yet oddly hard to come across. You’ll probably be surprised by the sheer volume of spices it contains—about a quarter cup—but don’t fret, it’s for a good cause.
Paneer Makhani (Vegetarian Butter Chicken)
1/3 cup ghee
1lb paneer, in cubes
4 tsp ground cumin
4 tsp ground coriander
½ tsp ground cardamom
½ tsp ground black pepper
Scant ½ tsp ground cinnamon
Pinch of cloves
Pinch of nutmeg
2 tsp paprika
¼ tsp cayenne pepper
5 cardamom pods, bruised
1 cinnamon stick1 tbsp minced fresh ginger
2 garlic cloves, crushed3 tbsp tomato paste
1 tbsp sugar
1/3 cup plain full-fat yoghurt
¾ cup heavy creamHeat the ghee in a large heavy bottomed sauce pot over medium heat. Add all the spices and cook until fragrant, about 1 minute. Add the paneer, tomato sauce, and sugar, and stir to coat. Cook for about 10 minutes, and then add the yoghurt and cream. Stir and simmer until heated through and slightly thickened. Serve with rice and naan. Enjoy!
I recently went vegetarian, but after several weeks of dealing with low iron (which, along with a healthy college student caffeine obsession, causes constant low blood sugar for me), I’m having to switch back, at least for a bit. Your meals always sound delicious, and I’d love to try to cook more, but right now I can’t. Do you have any suggestions for a vegetarian college student forced to stick to the cafeteria’s food?
Lisa—I talked with a veg friend of mine who had to eat veg at her school cafeteria, and it really sounds like it’s going to be very dependent on what your cafeteria offers. I think my biggest tip would be to make sure you’re getting a good breakfast—I eat two eggs every morning for breakfast, and I don’t have any iron problems despite not being as diligent with the rest of my meals as I could be (whoops…). Since I don’t have many other sources of cholesterol in my diet, I’m really not that concerned about it. Also, stock up on good snacks, like natural peanut butter & apples. Good fats, protein, and pretty cheap, all things considered. Try visiting a local farm (rather than the yuppy, over-priced farmer’s markets) for good prices on snacking produce as well!
There are so many good sources of iron that are veg-friendly… including ALL those good dark greens! Broccoli, spinach, kale, etc…. WHOLE grains, dried fruits, legumes (a cup of garbanzos has nearly as much as a serving of — liver — and soybeans much more!) Do some reading and eat healthy!
You’re so right, Lyric! I love having so many delicious things to choose from to get my vitamins & minerals 🙂