The Jain Style Paneer Makhani Recipe is a rich creamy gravy dish that uses no onion, ginger or garlic and is quick to prepare. The addition of cream and a few spices bring out the delicious flavors of this no Jain Style Paneer Makhani making it a perfect weeknight dinner that can be prepared in less than 30 minutes.
Here are more Jain Style recipes
Cuisine: North Indian Recipes
Course: Side Dish
Diet: No Onion No Garlic (Sattvic)
Equipments Used: Hard Anodised Kadai (Wok)
Cooks in 30 M
Total in 50 M
To begin making the Jain Style Paneer Butter Masala, prep all the ingredients and keep ready.Soak the cashew nuts in hot water for 15 minutes and grind to make a puree.
We will start by heating the ghee in a heavy bottomed pan on medium heat. Add the finger and green chilli and saute for a few seconds. Add the tomato puree, turmeric powder, red chilli powder, salt, sugar, kasuri methi, cashew nut puree and garam masala powder.
Stir to combine the masala well and simmer the tomato puree for about 10 minutes till it is cooked and get a creamy consistency.
Finally stir in the fresh cream along with 1/4 cup of water as required and cut paneer pieces. Optionally add in a tablespoon of ghee and simmer for another 10 minutes. Give it a taste and adjust salt and chilli accordingly.
Serve the Jain Style Paneer Makhani can now be eaten with Phulka's for a quick weeknight dinner.