Paneer Makhani (No Onion No Garlic) / Jain Paneer Makhani
This Paneer Makhani is creamy, flavorful, delicious, exquisite, and without onion and garlic! It is one of the most famous Paneer curry dishes in India.
Servings: 4
Video
Ingredients
For The Gravy
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 cinnamon stick
- 1 dry red chili
- 2 whole green cardamoms
- 2 cloves
- 1 tablespoon ginger chopped
- 10-12 cashews
- 3 large tomatoes chopped
- 1 celery stalk chopped (optional)
- salt to taste
- ¼ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder
- 1 tablespoon unsalted butter
- 1 cup water
For The Paneer Makhani
- 1 tablespoon unsalted butter
- 1 teaspoon oil
- 1 teaspoon ginger chopped
- 1 green chili slit
- 300g paneer cut into cubes
- salt to taste
- 1 teaspoon Kashmiri red chili powder (optional)
- 1 teaspoon crushed Kasoori Methi (dried fenugreek leaves)
- 2 tablespoon coriander leaves finely chopped
- ¼ teaspoon sugar (optional)
- 2 tablespoon cream (optional)
Instructions
Making The Gravy
- In a pan, take cumin seeds, green cardamoms, cloves, cinnamon stick, bay leaf, dry red chili, ginger, chopped tomatoes, chopped celery, and cashews.
- Add 1 cup of water into 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, take the mixture into 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 chopped ginger and green chili, saute for few seconds.
- Add Paneer Cubes and sprinkle some salt to taste. Saute 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.
- Add red chili powder. Use Kashmiri red chili powder to get a nice color. You can also skip the red chili powder if you do not prefer more chili in your curry.
- After adding red chili powder, immediately pour the gravy into the pan. If you do not pour it right away, the red chili powder will be burnt.
- Give it a good stir and add some water if required to adjust the consistency. And continue cooking for 4-5 minutes.
- Add crushed Kasoori Methi (dried fenugreek leaves), chopped coriander, and sugar (if you prefer to add).
- 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 little cream at the time of serving.
- Mix well and turn off the heat. Take Paneer Makhani into a serving bowl and serve hot with Rice, Roti, Paratha, or Naan.
Notes
- Remove Bay Leaf and Cinnamon: Always remove them before blending. Otherwise, they can overpower the gravy.
- 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.
- Do Not Overcook Paneer: Paneer becomes chewy when cooked for too long. Simmer it only for a few minutes in the gravy.
- Adjust the Tanginess: If your tomatoes are sour, add another pinch of sugar or more cream to balance the flavors.
- Use Kashmiri Red Chili Powder: It adds beautiful color without excessive heat.
- Crush Kasuri Methi Between Your Palms: This releases its essential oils, enhancing the aroma.
Nutrition (Approximate Values)
Calories : 344kcalCarbohydrates : 7gProtein : 12gFat : 30gSaturated Fat : 17gPolyunsaturated Fat : 1gMonounsaturated Fat : 4gTrans Fat : 0.2gCholesterol : 73mgSodium : 39mgPotassium : 201mgFiber : 2gSugar : 2gVitamin A : 856IUVitamin C : 7mgCalcium : 403mgIron : 2mg
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