Butter (Makhan)
ムンバイの屋台はバターの海！ジャンクな旨味を牽引する黄金のブロック
Description
In India, not just clear Ghee, but solid butter (Makhan) is massively used. Especially in North India/street foods, adds violently rich depth and umami.
Classification: For Everyone,Animal Fat,Rich Flavor
Shops selling Butter (Makhan)
Researching
We are researching shops that sell this item.
On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Butter(Unsalted or Salted)
Instructions
- When making Mumbai specialty 'Pav Bhaji', melt a whole block of butter on the griddle as the base for frying onions/tomatoes.
- Drop a large butter chunk right before turning off heat to finish Butter Chicken Curry, granting gloss and overwhelming richness to the sauce.
- Smear generously on bread (Pav/Kulcha) cross-sections, baking crispy on a griddle.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Ghee (differs in finish due to no moisture, but as milk fat sub)
Pairing
Pav Bhaji, Butter Chicken Curry, Kulcha
Trivia
[Trend] The true identity of that sight often seen in Indian street food videos: 'tossing butter blocks onto griddles like a parent's sworn enemy'. Traditional home cooking uses 'homemade white butter (Safed Makhan)', enjoying a lighter milk flavor than commercial yellow butter.
Eating tips & etiquette
[Unique Usage] After piping hot curry is plated, place a cold butter fragment in the center right before eating, wiping the melting butter gradation with bread!
Allergen
Dairy