From Chef Floyd Cardoz of New York's Bombay Bread Bar: "The curry itself is very traditional. This makhani was a way to use a very seasonal ingredient with paneer. And my spin is using cauliflower, almost imitating a cauliflower Mornay," referring to the classic French sauce that takes a creamy béchamel base and turns it up a notch with the addition of cheese. In this case, that "cheese" is paneer, and the dairy components are the cream and butter. The Serrano chili, ginger, and cilantro keep the curry from feeling too heavy. —Food52
chili powder (he uses Kashmiri chilies)
freshly ground black pepper
water, plus more according to preference
salt, plus more to taste
1 1/2 cups
(2 sticks) unsalted butter
2-inch ginger knob, cut in 1/2-inch long julienne strips
toasted fenugreek leaves, crushed
roasted cauliflower florets
soft paneer, cut into cubes
cilantro, to stir in and for garnish
servings steamed long grain basmati rice
servings Indian flatbread like naan
In This Recipe
In a large blender, puree tomatoes, garlic, and chili. If your blender won't accommodate all the tomatoes at once, work in batches.
Add the ground spices and honey to the pureed tomato, garlic, and chili mixture.
Place a large pot on moderate heat. Add the puree, along with the water, and bring up to a boil. Lower the heat and simmer for about 1 hour.
After an hour, strain the mixture into a pot. Season and add the heavy cream, butter, julienned ginger, and crushed fenugreek. (This sauce can be prepped a couple of days in advance. At this point, store in the refrigerator until ready, or proceed to next steps for serving).
For serving: Add the cauliflower to sauce and bring the sauce up to a boil. Lower the heat, add the paneer and continue to cook for a few minutes. Stir in the cilantro (and garnish on top), and serve with Indian flatbread and/or long grain basmati rice.