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

By: Jigna
This No-Onion, No-Garlic Paneer Makhani is rich, creamy, buttery, and incredibly flavorful. Soft paneer cubes are simmered in a silky tomato-cashew gravy flavored with aromatic spices and Kasuri methi. Easy enough for weeknights yet elegant enough for entertaining, this Jain curry pairs perfectly with naan, roti, paratha, or rice.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Indian, NorthIndian
Diet: Jain, No Onion No Garlic, Vegetarian

Ingredients
  

For The Gravy

  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 1-inch cinnamon stick
  • 1 dried red chili
  • 2 whole green cardamom
  • 2 cloves
  • 1 tablespoon chopped ginger or paste
  • 10-12 cashews
  • 2 large tomatoes, chopped
  • salt to taste
  • ¼ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon Kashmiri red chili powder
  • 1 teaspoon garam masala
  • 1 tablespoon unsalted butter
  • 1 cup water

For The Paneer Makhani

  • 1 tablespoon unsalted butter
  • 1 teaspoon oil
  • 1 teaspoon ginger paste
  • ¼ teaspoon green chili paste (or as required)
  • 300g paneer cubes
  • salt to taste
  • 1 teaspoon Kashmiri red chili powder (optional)
  • 1 teaspoon crushed Kasuri methi (dried fenugreek leaves)
  • 2 tablespoon finely chopped cilantro
  • ¼ teaspoon sugar (optional)
  • 2 tablespoon cream (optional)

Instructions
 

Making The Gravy

  • In a pan, add cumin seeds, green cardamom, cloves, cinnamon stick, bay leaf, dry red chili, ginger, chopped tomatoes, and cashews.
  • Add salt, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, butter, and 1 cup of water. Mix well and turn on the heat. Cover the pan and cook the mixture on medium heat for 15 minutes.
  • Turn off the heat and let the mixture cool down slightly. Remove the bay leaf and cinnamon from the mixture and discard.
  • Transfer the mixture to the blender. Blend it into a smooth puree. If you feel that your puree is not smooth, then strain it through a fine sieve. Set the gravy aside.

Making The Paneer Makhani

  • Heat butter and oil in a pan. Add green chili and ginger paste, and sauté for a few seconds.
  • Add Paneer Cubes and sprinkle some salt to taste. Sauté the Paneer cubes for 3-4 minutes on low to medium speed. Stir them gently a few times, making sure not to break the pieces.
  • Sprinkle Kashmiri red chili powder over the paneer cubes, and immediately pour the prepared gravy. Gently stir to combine everything well and add some water if needed to adjust the consistency. Cook the curry for 3-4 minutes.
  • Add crushed Kasuri methi (dried fenugreek leaves), chopped cilantro, and sugar if you prefer. You can add cream at this point if using it, and mix everything well.
  • Turn off the heat and serve Paneer Makhani with your choice of Indian bread or rice.

Notes

  1. Remove Bay Leaf and Cinnamon: Always remove them before blending. Otherwise, they can overpower the gravy.
  2. Blend Thoroughly: A high-speed blender creates a smooth restaurant-style sauce. For an ultra-silky texture, strain the blended gravy through a fine sieve.
  3. Do Not Overcook Paneer: Paneer becomes chewy when cooked for too long. Simmer it only for a few minutes in the gravy.
  4. Adjust the Tanginess: If your tomatoes are sour, add another pinch of sugar or more cream to balance the flavors.
  5. Use Kashmiri Red Chili Powder: It adds beautiful color without excessive heat.
  6. Crush Kasuri Methi Between Your Palms: This releases its essential oils, enhancing the aroma.

Nutrition (Approximate Values)

Calories : 343kcalCarbohydrates : 7gProtein : 12gFat : 30gSaturated Fat : 17gPolyunsaturated Fat : 1gMonounsaturated Fat : 4gTrans Fat : 0.2gCholesterol : 73mgSodium : 30mgPotassium : 152mgFiber : 2gSugar : 2gVitamin A : 581IUVitamin C : 5mgCalcium : 400mgIron : 1mg
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