Paneer Butter Masala – No Onion No Garlic!

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.

Serving Suggestions

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.

More Paneer Recipes For You:

Paneer Kali Mirch

Paneer Jalfrezi

Paneer Pulao

Matar Paneer

Chilli Paneer

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