Paneer Makhani (No Onion No Garlic) / Jain Paneer Makhani

Paneer Makhani is one of those comforting paneer curries that never fails to impress. It is rich, creamy, mildly spiced, and packed with beautiful tomato and butter flavors. This No Onion No Garlic Paneer Makhani is every bit as delicious as the restaurant version, yet simple enough to make at home.

In my kitchen, paneer is a regular part of our meals. Whether I am making a quick weeknight curry or preparing a special dinner for guests, my family always welcomes paneer recipes like Paneer Butter Masala or Paneer Lababdar. 

This Jain Paneer Makhani has become one of our favorites because it delivers all the richness and flavor of traditional Paneer Makhani without using onion or garlic. The silky tomato-based gravy, soft paneer cubes, and a touch of butter make this curry absolutely irresistible.

Jump to:

• About Paneer Makhani without Onion and Garlic
• Rich & Flavorful Paneer Makhani
• Ingredients and Notes
• How To Make Jain Paneer Makhani
• Variations and Substitutions
• Serving Suggestions
• Expert Tips For the Best Paneer Makhani
• Frequently Asked Questions
• More Paneer Curries
• Paneer Makhani (No Onion No Garlic) / Jain Paneer Makhani

About Paneer Makhani without Onion and Garlic

Paneer Makhani is a classic North Indian curry made with soft paneer cubes simmered in a rich tomato and butter-based gravy. Unlike many other paneer curries, Paneer Makhani relies on a handful of ingredients and a smooth, velvety sauce to create its signature flavor.

This No Onion No Garlic version uses tomatoes, cashews, butter, ginger, and aromatic spices to create a luxurious gravy that tastes surprisingly close to restaurant-style Paneer Makhani.

The recipe is beginner-friendly and comes together with simple pantry ingredients. I have cooked and blended the gravy until silky smooth; it develops a wonderful depth of flavor without needing onion and garlic.

Ingredients and Notes

For the Gravy

• Cumin Seeds: Add a warm, earthy flavor and form the aromatic base of the gravy.
• Bay Leaf: Provides subtle depth and fragrance while the tomatoes cook. Remove before blending.
• Cinnamon: Adds a gentle sweetness and warmth to the gravy. Remove before blending to prevent it from overpowering the curry.
• Dry Red Chili: Adds color and mild smoky flavor. Kashmiri red chili works best for a vibrant red gravy without excessive heat.
• Green Cardamoms: Lend a delicate aroma and subtle sweetness, complementing the rich tomato gravy.
• Cloves: Add warmth and depth to the curry. A little goes a long way.
• Ginger: Provides fresh flavor and balances the gravy’s richness. For a strict Jain version, replace with ¼ teaspoon dry ginger powder.
• Cashews: Help create a rich, creamy, and silky-smooth gravy without needing much cream.
• Tomatoes: Use ripe, red, and pulpy tomatoes for the best flavor, natural sweetness, and beautiful color.
• Ground Spices: I used turmeric, coriander, cumin, red chili powder, and garam masala. Adjust the red chili powder according to your spice preference. Garam masala adds warmth and a classic North Indian flavor to the curry.
• Butter: A key ingredient in Paneer Makhani that gives the gravy its rich, buttery taste and glossy finish.

For the Paneer Makhani

• Oil:  A little oil prevents the butter from burning while sautéing the paneer.
• Green Chili: Adds freshness and a mild spicy kick. Adjust according to taste.
• Paneer: Always use fresh and soft paneer. Fresh paneer absorbs flavors beautifully and gives the best texture. If your store-bought paneer feels firm, keep the entire block or paneer cubes in hot water for 15-20 minutes. This simple trick makes store-bought paneer much softer and more enjoyable.
• Kashmiri Red Chili Powder: Optional, but highly recommended for a beautiful restaurant-style red color without making the curry too spicy.
• Kasuri Methi: Adds the signature restaurant-style aroma and flavor. Crush it between your palms before adding.
• Cilantro: Adds freshness and a burst of flavor at the end.
• Sugar: A small amount helps balance the tomatoes’ acidity and enhances the curry’s overall flavor.
• Cream: Optional, but it makes the curry richer and more luxurious. Use for special occasions or restaurant-style results.

How To Make Jain Paneer Makhani

Making the Gravy

• In the pan, add cumin seeds, green cardamom, cloves, a cinnamon stick, a bay leaf, a dried red chili, ginger, chopped tomatoes, and cashews.

• Then, add salt, turmeric powder, red chili powder, cumin powder, coriander powder, Garam masala powder, butter, and 1 cup of water to the pan.
• Mix everything well and turn on the heat.

• Cover the pan and cook the mixture on medium heat for 15 minutes.
• Stir occasionally.

• Then turn off the heat and let the mixture cool down slightly.
• Remove the bay leaf and cinnamon stick and discard.

• Transfer the tomato mixture to a blender.
• Blend it into a smooth puree.
• If your puree is not smooth, strain it through a fine sieve.
• Set the gravy aside.

Making the Paneer Makhani

• Heat butter and oil in a pan.
• If you do not want to use butter, add an extra teaspoon of oil.
• Add the green chili and ginger paste, then sauté for a few seconds.

• Add Paneer Cubes and sprinkle with salt to taste.
• Sauté the Paneer cubes for 3-4 minutes on low to medium heat.
• Stir a few times gently, ensuring you don’t break the pieces.

• Add red chili powder.
• Use Kashmiri red chili powder to get a nice color.
• You can skip the red chili powder if you prefer less chili in your curry.

• After adding red chili powder, immediately pour the gravy into the pan.
• The red chili powder will burn if you do not pour it immediately.
• Gently stir to combine everything well.
• Add some water if you need to adjust the consistency.
• Cook the curry for 3-4 minutes.

• Add crushed Kasoori Methi (dried fenugreek leaves), chopped coriander, and sugar (if you prefer).
• If you prefer to add cream, add 2-3 tablespoon now, and mix everything well.
• It will enhance the creaminess of the curry.
• I haven’t added it at this step; instead, I garnished the curry with a little cream at serving time.
• You can either add the cream at this point or garnish with the cream at the time of serving.

• Mix everything well, and adjust the salt if needed.
• Turn off the heat and serve Paneer Makhani as you prefer.

More Paneer Curries