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This paneer butter masala recipe is a delicious, rich, creamy Indian paneer curry made without onion, garlic, and ginger. It is truly restaurant-style paneer makhani. Be sure to watch the video!
PinJain Style Paneer Butter Masala
According to Google, there are millions of results when you search for a paneer butter masala recipe.
What is so special about my paneer butter masala recipe? It has a thick, creamy, sweet, and spicy famous makhani gravy prepared without using onion, garlic, ginger, or cream.
It is a simple, easy, and sattvic version of my restaurant style paneer butter masala.
No artificial color is added to this makhani masala. It is an all-natural, homemade makhani sauce that does the magic, resulting in a real outburst of flavors.
PinThe Sattvic Diet
In India, no onion no garlic diet is one of the most common food preferences.
Many of the Indian population follow this kind of diet regime due to religious preferences or on certain Hindu festivals like Navratri, Janmashtmi, Paryushan, and Diwali, people cook sattvic food without onion, ginger, and garlic.
Hence, there are tons of Indian food recipes without onion or garlic. Jain Style Paneer Makhani is one such no onion no garlic paneer recipe.
Watch Video
My Tried & True Tips
Soak paneer in lukewarm water for 5 – 10 minutes. This process makes the paneer super soft and mouth-melting.
Use the bright red ripe tomatoes for the gravy. These tomatoes will give the color to the gravy.
After grinding, filter the makhani gravy using a sieve before adding a paneer. This step makes the gravy restaurant style smooth.
Do not add too much water while grinding the masala, as the paneer butter masala has a thick and luscious gravy.
If the makhani gravy is too thick, add ¼ cup milk or cashew milk to get the desired consistency.
Instead of sugar, you can also use ¼ cup tomato paste or sauce. Nowadays, no onion, garlic tomato sauce, or ketchup is easily available in supermarkets.
I highly recommend using Kashmiri red chilies, they are mild in taste, and second, they give a bright color to the gravy.
The kasuri methi (dry fenugreek leaves) give the butter masala gravy the most sort after flavor and aroma. It is a key ingredient for this paneer makhani recipe.
PinServing Suggestion
This is a typical Mughlai style curry. It tastes perfect with whole wheat naan, paratha, poori, jeera rice, or even simple chapati.
For an indulgent feast, serve paneer butter masala with jeera aloo, mint raita, suji halwa, and poori.
For a low-carb combination, serve makhani gravy with quinoa or brown rice.
PinMore Paneer Recipes
Paneer Kali Mirch
Paneer Jalfrezi
Paneer Pulao
Paneer Curry
Matar Paneer
Chilli Paneer
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Jain Paneer Butter Masala Recipe
This paneer butter masala recipe is a delicious, rich, creamy Indian paneer curry made without onion, garlic, and ginger. Learn how to make Jain style paneer makhani in a few simple steps.
5 from 8 votes
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Course: Main Course
Cuisine: Indian
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 4
Calories: 336kcal
Author: Hina Gujral
Heavy Bottom Kadhai
Ingredients
- 200 gram paneer (cottage cheese), cut into cubes
- ¼ Cup ghee
- ¼ Cup cashew
- 3 – 4 Kashmiri red chilli
- 1 ¼ Cup chopped tomato (ripe and red)
- Salt to taste
- 1 teaspoon sugar
- 1 teaspoon red chili powder
- 1 teaspoon Garam masala powder (see recipe)
- ½ Cup water
- 1 tablespoon Kasuri Methi (dry fenugreek leaves)
- 1 tablespoon chopped fresh coriander
Instructions
Heat ghee in a heavy bottom kadhai or wok over medium flame. Add red chili and cashews. Fry for 10 – 20 seconds.
Next, add chopped tomato and season with salt. Cook the tomatoes till they are mushy and the oil starts separating from the masala.
Once tomato masala is ready, add water and stir to mix. Turn off the heat. Transfer the tomato masala to a blender. Grind to a smooth paste.
In the same pan, add the makhani sauce. Filter it using a sieve or fine mesh to get a smooth gravy.
Add red chili powder, sugar, garam masala, and salt. Stir to combine. Bring the gravy to a boil once, reduce the heat and allow to simmer for 3 – 5 minutes over low heat. Taste and adjust the seasoning according to preference.
Now add the paneer cubes to the makhani gravy, stir to combine, reduce the heat to low, and cook for 5 minutes.
Add the crushed kasuri methi leaves and mix nicely. Garnish with cream and fresh coriander.
Serve the Paneer Butter Masala with chapati or naan.
Recipe Notes:
- After grinding it is essential tofilter the makhani gravyusing a sieve before adding paneer. This step makes the gravy restaurant style smooth.
- Do not add too much waterwhile grinding the masala as the paneer butter masala has a thick and luscious gravy.
- Instead of sugar, you can use ¼ cup tomato paste or sauce as well. Nowadays, there are no onion no garlic tomato sauce, or ketchup easily available in the supermarkets.
- Adjust the amount of red chilies and garam masala as per personal preference. My makhani gravy has a mildly sweet taste and low spiciness.
- You can store this makhani curry paste. Follow my tips.
Nutrition
Calories: 336kcal | Carbohydrates: 14g | Protein: 11g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 62mg | Sodium: 33mg | Potassium: 427mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1286IU | Vitamin C: 120mg | Calcium: 259mg | Iron: 2mg
If you try this recipe, please leave a comment and a rating. This helps us grow and reach more food lovers like you.
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