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. 

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
• Helpful Tips For 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: Adds a warm, earthy flavor and forms 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 that complements 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 sauteing 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: Add 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 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 cardamoms, cloves, a cinnamon stick, a bay leaf, a dried red chili, ginger, chopped tomatoes, chopped celery, and cashews.

• Add 1 cup of water to the pan.

• Add salt, turmeric powder, red chili powder, cumin powder, coriander powder, Garam masala powder, and butter.

• Mix well and turn on the heat.

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

• Turn off the heat and let the mixture cool down.

• Remove the bay leaf and cinnamon stick before blending the mixture.

• After removing the bay leaf and cinnamon stick, place the mixture into the 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 chopped ginger and slit green chili, and saute 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 speed.
• Stir them gently a few times, ensuring not to 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.

• Give it a good stir and add some water to adjust the consistency if required.
• And continue cooking for 4-5 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.
• It will enhance the creaminess of the curry.
• I haven’t added at this step; instead, I garnished the curry with a little cream at the time of serving.
• You can either add the cream at this point or garnish with the cream at the time of serving.

• Mix well and turn off the heat.
• Transfer Paneer Makhani to a serving bowl and serve hot with Rice, Roti, Paratha, or Naan.

More Paneer Curries