Paneer Butter Masala is one of the most loved Indian paneer curries, and for good reason. Soft, tender paneer cubes are simmered in a rich, buttery, velvety tomato gravy that is mildly spiced and wonderfully flavorful. This No Onion No Garlic Paneer Butter Masala delivers all the restaurant-style flavors while keeping the recipe simple and family-friendly.
Over the years, this has become one of my favorite paneer curries to make when I want something comforting yet special. The silky tomato-cashew gravy, the aroma of butter and Kasuri methi, and the soft paneer make every bite irresistible. Whether you serve it with naan, roti, or steamed basmati rice, this Jain Paneer Butter Masala always feels like a restaurant meal made right in your own kitchen.
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About Paneer Butter Masala without Onion and Garlic
Paneer Butter Masala is a classic North Indian curry that is popular across India and around the world. Traditionally, the gravy is made with tomatoes, butter, cream, spices, and paneer. In this recipe, I have adapted it into a completely no-onion, no-garlic version without compromising on flavor.
The secret lies in the rich tomato-cashew gravy. Tomatoes provide the base, cashews add creaminess, yogurt balances the acidity, and butter gives the curry its signature richness. The result is a smooth, velvety, mildly sweet, and beautifully balanced gravy that tastes just like restaurant-style Paneer Butter Masala.
This recipe is:
- Vegetarian
- No Onion No Garlic
- Jain Friendly
- Rich and Creamy
- Restaurant Style
- Easy to Make at Home
- Perfect for Special Occasions
- Can be Made During Fasting
Why This Paneer Butter Masala Always Stays On My Menu
Over the years, I have tried many versions of Paneer Butter Masala, some from restaurants, some from cookbooks, and many in my own kitchen. While most recipes rely heavily on onions and cream, I wanted a version that would fit the cooking style I share here on Vege Home Cooking.
After several rounds of testing, this recipe became my family's favorite. The combination of tomatoes, cashews, yogurt, butter, and Kasuri methi creates a rich, flavorful gravy without feeling overly heavy. More importantly, it proves that a No Onion No Garlic recipe can be every bit as delicious and satisfying as the traditional version.
Whenever we have guests who follow a Jain diet, this is one of the first recipes I make because it never disappoints. It is comforting, reliable, and always receives compliments.
- Jigna
Why You Will Love This Curry
- Rich and Creamy Texture: The tomato-cashew gravy is silky-smooth and luxurious, coating every piece of paneer beautifully.
- Restaurant-Style Taste at Home: You don't need any fancy ingredients to achieve authentic restaurant-style flavor.
- No Onion No Garlic: Perfect for Jain cooking, fasting days, or anyone avoiding onion and garlic.
- Family Friendly: The gravy is mildly spiced and loved by both adults and children.
- Great for Entertaining: This curry looks impressive and is ideal for parties, festivals, and family gatherings.
- Freezer-Friendly Gravy: You can prepare the gravy ahead of time and freeze it for busy days.
Ingredients and Notes
For the Gravy
- Tomatoes: Use fresh, ripe red tomatoes. They provide sweetness, color, and body to the gravy.
- Cashews: Cashews create the signature creamy texture and add richness without making the gravy heavy.
- Yogurt: Adds a subtle tang and helps balance the tomatoes’ sweetness.
- Ginger and Chiis: Ginger provides warmth and depth of flavor. Green chili and dry red chili provide gentle heat and complexity.
- Whole Spices: Bay leaf and green cardamom add aroma and restaurant-style flavor.
For the Curry
- Butter: Essential for authentic Paneer Butter Masala flavor.
- Kashmiri Red Chili Powder: Provides a beautiful orange-red color without excessive heat.
- Paneer: Use fresh and soft paneer for the best texture.
- Kasuri Methi: Adds the classic restaurant-style aroma.
- Sugar: Balances the tomatoes’ acidity.
How To Make Paneer Butter Masala
Making The Gravy
- Heat oil in a pan and add bay leaf, whole green cardamoms, ginger, green chili, and dry red chili.
- Sauté for a minute.
- Add whisked yogurt, turmeric powder, red chili powder, and coriander powder.
- Mix well and cook for a minute.
- Now add cashews, tomatoes, and salt to taste and mix well.
- Cook the mixture for 2 minutes.
- Add water to the tomato mixture and cover the lid.
- On medium heat, cook tomatoes for 10-15 minutes or until they are soft and cooked thoroughly.
- Stir occasionally.
- Let the tomato mixture cool down a bit.
- Remove the bay leaf and transfer the tomato mixture into the blender jar.
- Blend the mixture into a smooth puree.
- If your blender doesn't blend it into a fine, silky-smooth consistency, pass the gravy through a fine-mesh sieve.
- Set aside.
Making The Paneer Butter Masala
- Heat butter in a pan and add Kashmiri red chili powder.
- I added the chili powder to bring a beautiful orangish-red color to the gravy.
- If you don't have Kashmiri red chili powder, skip this step or use your preferred red chili powder.
- Immediately after, add tomato gravy and mix well.
- Cook this gravy for 8-10 minutes, stirring occasionally.
- Add sugar and crushed Kasoori Methi, mix well, and add paneer cubes.
- Adjust the salt as needed and bring the mixture to a boil.
- Turn the heat to medium-low, cover the pan with a lid, and continue cooking for 5 minutes.
- This step is essential; it will make the paneer so soft that it melts in your mouth and absorbs all the flavors.
- Make sure to stir in between to prevent the gravy from sticking to the bottom.
- Turn off the heat once the oil separates and the paneer is cooked in gravy for 5 minutes.
- Transfer the Paneer Butter Masala into a serving bowl and garnish it with cream and finely chopped coriander leaves.
My Favorite Ways To Serve Paneer Butter Masala
Whenever I make Paneer Butter Masala at home, I almost always serve it with freshly made naan or soft roti. On busy weeknights, I often pair it with simple steamed basmati rice or Jeera rice, along with a bowl of Cucumber Raita, for a comforting meal.
For festive meals and special family dinners, I like to serve Paneer Butter Masala alongside Dal Fry, Jeera Rice, and a simple salad. It instantly turns an ordinary dinner into something that feels special without requiring hours in the kitchen.
Expert Tips For The Best Paneer Butter Masala
Use Ripe Tomatoes: Sweet, ripe tomatoes create naturally balanced gravy and reduce the need for extra sugar.
Cashews: Cashews bring richness and creaminess to the gravy, so don't skip them. But if you don't want to use cashews, add 3-4 tablespoon of cream to the curry in the final step.
Blend Thoroughly: The smoother the gravy, the more restaurant-like the final curry will be.
Strain If Needed: For an ultra-silky texture, strain the blended gravy through a fine sieve.
Do Not Overcook Paneer: Paneer becomes chewy if cooked too long.
Crush Kasuri Methi Between Your Palms: This releases its essential oils, enhancing the aroma.
Frequently Asked Questions
They are very similar. Paneer Butter Masala typically contains more spices and has a slightly richer flavor profile, while Paneer Makhani is usually milder and creamier.
Absolutely. The gravy can be prepared up to 3 days in advance and refrigerated.
Yes. Freeze the gravy without paneer for up to 1 month.
Tomatoes may not have been ripe enough. Add a little extra sugar or cream to balance the acidity.
Yes. Replace paneer with tofu, butter with vegan butter, and yogurt with dairy-free yogurt or cream.
More Paneer Curries
Paneer Butter Masala (No Onion No Garlic)
Ingredients
For The Gravy
- 1 tablespoon oil / Ghee
- 1 Bay leaf
- 2 Green cardamoms
- 1- inch ginger peeled and chopped
- 1 Green chili
- 1 Dry red chili
- 14 Cashews
- 4 Large tomatoes chopped
- Salt to taste
- ¼ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- ¼ cup plain and whisked yogurt
- 1½ cup water
For The Paneer Butter Masala
- 2 tablespoon butter
- ½ teaspoon Kashmiri red chili powder
- 350 gms Paneer cut in cubes
- 1 teaspoon Kasoori Methi crushed (dried fenugreek leaves)
- 1 tablespoon sugar
- Salt to taste
- Fresh coriander leaves for garnishing
- 1 tablespoon cream or yogurt for garnishing (optional)
Instructions
Making The Gravy
- Heat oil in a pan and add bay leaf, whole green cardamoms, ginger, green chili, and dry red chili. Sauté for a minute.
- Add whisked yogurt, turmeric powder, red chili powder, and coriander powder. Mix well and cook for a minute.
- Now add cashews, tomatoes, and salt to taste and mix well. Cook it for 2 minutes.
- Add water to the tomato mixture and cover the lid. On medium heat, cook the tomatoes for 10-15 minutes, or until they are soft and cooked through.
- Let the mixture cool down a bit, remove the bay leaf, and transfer the tomato mixture into the blender jar.
- Blend the tomato mixture into a smooth puree. If your blender doesn't achieve a fine, silky-smooth consistency, pass the gravy through a fine-mesh sieve. Set aside.
Making The Paneer Butter Masala
- Heat butter in a pan and add Kashmiri red chili powder. I have added to bring a beautiful orangish-red color to the gravy. If you don't have Kashmiri red chili powder, skip this step or use your preferred red chili powder.
- Immediately after, add tomato gravy and mix well. Cook this gravy for 8-10 minutes, stirring occasionally.
- Add sugar and crushed Kasoori Methi, mix well, and add paneer cubes. Adjust the salt as needed and bring the mixture to a boil.
- Turn the heat to medium-low, cover the pan with a lid, and continue cooking for 5 minutes. This step is essential; it will make the paneer as soft as melting in the mouth and help it absorb all the flavors. Make sure to stir in between to prevent the gravy from sticking to the bottom.
- Once the oil separates and the paneer is cooked for 5 minutes in the gravy, turn off the heat.
- Transfer the Paneer Butter Masala to a serving bowl and garnish with cream and finely chopped coriander leaves.
Notes
- Use Ripe Tomatoes: Sweet, ripe tomatoes create naturally balanced gravy and reduce the need for extra sugar.
- Cashews: Cashews bring richness and creaminess to the gravy, so don't skip them. But if you don't want to use cashews, add 3-4 tablespoon of cream to the curry in the final step.
- Blend Thoroughly: The smoother the gravy, the more restaurant-like the final curry will be.
- Strain If Needed: For an ultra-silky texture, strain the blended gravy through a fine sieve.
- Do Not Overcook Paneer: Paneer becomes chewy if cooked too long.
- Crush Kasuri Methi Between Your Palms: This releases its essential oils, enhancing the aroma.
Nutrition (Approximate Values)
Nischitha says
Hi Jigna, my guests loved this curry. It was yum. Thank you for this recipe.
Jigna says
Hi Nischitha, thank you! I am glad you liked it, and I appreciate your feedback.