Paneer Butter Masala (No Onion No Garlic)
Paneer Butter Masala without onion and garlic is a rich, creamy, and restaurant-style Indian curry made with soft paneer cubes simmered in a buttery tomato-cashew gravy. This Jain-friendly recipe is easy to make at home and delivers all the flavors of your favorite restaurant curry without using onion or garlic.
Servings: 4
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)
Calories : 361kcalCarbohydrates : 13gProtein : 15gFat : 29gSaturated Fat : 14gPolyunsaturated Fat : 2gMonounsaturated Fat : 4gTrans Fat : 0.01gCholesterol : 59mgSodium : 95mgPotassium : 265mgFiber : 2gSugar : 7gVitamin A : 686IUVitamin C : 10mgCalcium : 477mgIron : 1mg
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