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 mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 336kcal
- 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
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 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.
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