Burrata Cheese Makhani

A Culinary Journey: Italy Meets India

The world of gastronomy is vast and varied, with each cuisine offering its own unique flavors and traditions. The meeting of Italian creamy classics and India's royal gravies forms a luxurious fusion that is unlike any other. This blog explores how these two seemingly disparate culinary worlds converge, creating a delightful experience for the senses.

Italy's Creamy Heart: A Foundation of Richness

Italian cuisine is renowned for its rich and creamy dishes that utilize high-quality ingredients. From luscious risottos to silky pastas bathed in decadent sauces, Italy’s culinary craftsmanship emphasizes creamy textures and exquisite flavors. The deep-rooted traditions in Italy focus on the quality of cream and cheese, which are essential in constructing dishes that evoke comfort and satisfaction.

Burrata Makhani

Creamy burrata served in a luxurious, aromatic tomato butter sauce, topped with toasted spices.

Serves: 2 as a main, 4 as an appetizer

Prep Time: 15 minutes

Cook Time: 25 minutes

# Ingredients:

For the Makhani Sauce:

* 2 tbsp ghee or unsalted butter

* 1 tsp cumin seeds

* 1 medium onion, finely chopped

* 4-5 garlic cloves, minced

* 1 tbsp fresh ginger, grated

* 1-2 green chilies (like serrano or Thai), slit (adjust to taste)

* 1.5 tsp Kashmiri red chili powder (for color and mild heat)

* 1.5 tsp garam masala

* 1 tsp ground coriander

* ½ tsp turmeric

* 1 can (400g / 14 oz) crushed tomatoes or tomato puree

* 1 tsp kasuri methi (dried fenugreek leaves), crushed

* 1 tbsp sugar or honey (to balance acidity)

* ½ cup heavy cream or cashew cream

* Salt to taste

For Assembly:

* 2 balls of fresh burrata (about 4 oz / 115g each)

* 1 tbsp butter

* 1 tsp garam masala, for garnish

* Fresh cilantro, finely chopped

* Naan bread, roti, or crusty bread for serving

# Instructions:

1. Make the Makhani Sauce:

* In a deep skillet or pan, heat the ghee or butter over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.

* Add the chopped onion and sauté until soft and golden brown (about 8-10 minutes).

* Add the minced garlic, grated ginger, and slit green chilies. Sauté for another 2 minutes until fragrant.

* Add all the powdered spices (Kashmiri chili, garam masala, coriander, turmeric). Stir for 30 seconds until the spices are toasted and fragrant.

* Pour in the crushed tomatoes. Add salt and sugar/honey. Stir well, reduce heat to low, cover, and let it simmer for 15 minutes. Stir occasionally to prevent sticking.

* Turn off the heat. Using an immersion blender, carefully blend the sauce until completely smooth. (Alternatively, let it cool slightly and blend in a regular blender).

* Return the smooth sauce to the pan over low heat. Stir in the crushed kasuri methi and heavy cream. Warm through gently—do not boil after adding cream. Taste and adjust salt and sweetness. The sauce should be rich, creamy, and well-balanced.

2. Assemble the Dish:

* Gently place the burrata balls into the warm makhani sauce. Spoon some sauce over the top. Cover the pan and let it sit on the lowest heat for just 3-4 minutes. This is only to take the chill off the cheese and let it absorb the flavors. Do not cook or stir the burrata.

* In a small saucepan, melt the final tablespoon of butter. Add a teaspoon of garam masala to it and let it sizzle for a few seconds.

3. Serve Immediately:

* Carefully transfer each burrata ball with a generous amount of sauce to a shallow bowl.

* Drizzle the spiced butter over the top.

* Garnish with a generous sprinkle of fresh cilantro.

* Serve immediately with warm naan, roti, or crusty bread to tear, scoop, and enjoy the creamy, saucy goodness.

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Tips for Success:

* Handle with Care: The magic of burrata is its oozy center. Warming it gently in the sauce is key. Overheating will cause it to collapse completely.

* Spice Level: Kashmiri chili powder gives vibrant color without intense heat. For more heat, add a pinch of cayenne with the spices or don't de-seed the green chilies.

* Make-Ahead: The makhani sauce can be made 2-3 days ahead and refrigerated. Reheat gently before adding the burrata.

* Vegetarian Note: This recipe is naturally vegetarian. Ensure your naan or bread doesn't contain dairy if serving to vegans (though burrata itself is not vegan).

* Variation: For a more substantial dish, you can add roasted vegetables (like cauliflower or paneer) to the sauce before adding the burrata.

Enjoy this beautiful marriage of Italian lattuga and Indian masala