Jain Style Paneer Butter Masala Recipe | No Onion No Garlic Paneer Makhani

Jain Style Paneer Makhani Recipe is delicious no onion and no garlic recipe which you can make for your festival season. Make this simple Paneer Makhani for your weeknight dinner.

Archana Doshi
10216 ratings.

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

  1. Jain Style Paneer Makhani Recipe
  2. Jain Style Dal Makhani Recipe
  3. Jain Style Corn Palak Recipe

Course: Side Dish
Diet: No Onion No Garlic (Sattvic)
Equipments Used: Hard Anodised Kadai (Wok)
Prep in

20 M

Cooks in

30 M

Total in

50 M


4 Servings


  • 200 grams Paneer (Homemade Cottage Cheese) , cut into square cubes
  • 3 Tomatoes , pureed
  • 1 inch Ginger , finely chopped
  • 2 Green Chillies , finely chopped
  • 2 tablespoons Ghee , or butter
  • Salt , to taste
  • 1/4 cup Cashew nuts , soaked and pureed
  • 2 tablespoons Fresh cream
  • 1 teaspoon Kashmiri Red Chilli Powder
  • 1 teaspoon Garam masala powder
  • 1 tablespoon Sugar
  • 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
  • 8 sprig Coriander (Dhania) Leaves , for garnishing

How to make Jain Style Paneer Butter Masala Recipe | No Onion No Garlic Paneer Makhani

  1. 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.

  2. 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.

  3. Stir to combine the masala well and simmer the tomato puree for about 10 minutes till it is cooked and get a creamy consistency.

  4. 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.

  5. Serve the Jain Style Paneer Makhani can now be eaten with Phulka's for a quick weeknight dinner.