A rich, buttery curry. Fun fact: "Makhanwala" refers to the generous use of butter ("makhan"), a Punjabi farmer’s tradition. The kasuri methi (dried fenugreek) is a Sindhi refugee addition for depth. In Amritsar, it’s served with "lahsuni naan" for garlicky contrast. The dish gained fame when Bollywood stars praised it at Delhi’s Moti Mahal. Pro tip: Simmer with a charcoal piece for "dum" flavor—a royal Awadhi trick!