Brown Butter Cauliflower and Pea Makhani

Butter chicken who? Kundan Lal Gujral of Moti Mahal fame’s signature creation of butter chicken is undisputedly one of India’s most popular dishes. Here’s my vegetarian take on the Delhi wonder-turned-global-icon, murgh makhani, using brown butter, cauliflower florets and peas. One sure-fire way to make butter taste more buttery is to brown it, initiating a Maillard reaction. Without getting too scientific, the process of cooking the butter to the point of golden toastiness causes a series