This paneer butter masala recipe is a delicious, rich, creamy Indian paneer curry without using onion and garlic. It has a smooth and luscious gravy that is perfect to relish with chapati or naan or poori. It is a true restaurant-style paneer makhani perfect for festive feasts.
No Onion No Garlic 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 and easy 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 and the end result is a real outburst of flavors.
The Sattvic Diet
In India, no onion no garlic diet is one of the most common food preferences.
A large number of the Indian population follow this kind of diet regime due to religious preferences or on certain Hindu festivals like Navratri, Janmashtmi, Diwali people cook sattvic food without onion 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 Paneer Butter Masala Video
My Tried & True Tips
Soak paneer in lukewarm water for 5 – 10 minutes. This process makes 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 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.
If the makhani gravy is too thick, add 1/4 cup milk or cashew milk to get the desired consistency.
Instead of sugar, you can use 1/4 cup tomato paste or sauce as well. Nowadays, there are no onion no garlic tomato sauce, or ketchup easily available in the supermarkets.
I highly recommend using Kashmiri red chilies, one they are mild in taste, second, they give a bright color to the gravy.
The kasuri methi (dry fenugreek leaves) give the most sort after flavor and aroma to the butter masala gravy. It is a key ingredient for this paneer makhani recipe.
For a low carb combination serve makhani gravy with quinoa or brown rice.
More Paneer Recipes For You:
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Paneer Butter Masala (No Onion No Garlic Recipe)
- Heavy Bottom Kadhai
- 200 gram paneer (cottage cheese), cut into cubes
- 1/4 Cup ghee
- 1/4 Cup cashew
- 3 – 4 Kashmiri red chilli
- 1 1/4 Cup chopped tomato (ripe and red)
- Salt to taste
- 1 teaspoon sugar
- 1 teaspoon red chili powder
- 1 teaspoon Garam masala powder (see recipe)
- 1/2 Cup water
- 1 tablespoon Kasuri Methi (dry fenugreek leaves)
- 1 tablespoon chopped fresh coriander
- 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.
- 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 1/4 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.