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side close up shot of paneer makhani in a copper serveware
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5 from 8 votes

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 336kcal
Author: Hina Gujral

Equipment

  • 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.

Video

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

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