This Jain style paneer butter masala recipe is a tasty, creamy curry without onion, garlic, and ginger – a restaurant-style paneer makhani.
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Jain 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 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.
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 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.
Watch Paneer Butter Masala Video
Serving 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 festive 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.
My Tried and True Tips
- Soak paneer in lukewarm water for 5 – 10 minutes. This process makes the paneer super soft and mouth-melting. You can use homemade masala paneer also for this recipe.
- 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 ketchup. 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.
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Jain Paneer Butter Masala Recipe
- 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 to filter the makhani gravy using a sieve before adding 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.
- 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.
Roadside Rendezvous says
lovely pics and an interesting recipe
regards
rahul
Indrani says
I have never done without onions. I must try this.
The Blah Queen says
wow never tried making it without onion and garlic…and all your posts have lovely pictures !!!
aliasgarmukhtiar mukhtiar says
yummy, wanna have it
Namrota says
This looks delicious… and without onion or garlic..wow.. have to give it a try 🙂
Shiju Sugunan says
Lovely pictures.
FunFoodand Frolic says
Hahha….I hope your wifey also likes my content because shez the one who has to test the recipes…
malini sen says
Came out better than i imagined. Loved it.
Hina Gujral says
Great 🙂
aparna anurag says
wow!!
Soham Roy says
I have literally forced my Wife to bookmark your site today 😀 … Hence I am truely Thankful to you for these awesome delights..Having said that I doubt if my Wife would be equally Thankful 😉
Flame says
Why can’t you cook these recipes yourself? It’s so simple, even a teenager can make it.
Tes says
I love butter chicken and paneer makhani, but I have never tried to cook it from scratch at home yet. I did buy a packaged mix masala to make them, but they didn’t come out right. I think I should try your version.
Anonymous says
wow…………….it looks as well as tastes yummy…………….I have tried this one.my hubby loved it……………
Seeta says
I am always on the lookout for jain recipes for days on which we do not eat onion and garlic. will try this one out
Tara says
Wow, Hina. This turned out really tasty! I was a bit skeptical at first because this calls for so little spices and it looked so simple to make. But this was just perfect! Will definitely make again.
Hina Gujral says
I strongly believe good food doesn’t have to be complicated. I personally love this recipe too. Thank you for sharing your feedback!
Shwetha Mundkur says
Really awesome. I also added some kasuri methi while grinding tomatoes.
Hina Gujral says
I am so glad you liked it!
Lopa says
made this. family liked it. 👌🏻👍🏻
thankyou for the recipe.
Hina Gujral says
SO happy to read your feedback. Thanks for sharing it with me.