Jain Style Paneer Makhani Recipe

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.

Hina Gujral
Jain Style Paneer Makhani Recipe
9863 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


  • 250 grams Paneer (Homemade Cottage Cheese) , cut into square cubes
  • 1 cup Green peas (Matar) , steamed
  • 2 Tomatoes , blanched and pureed
  • 1 Red Bell pepper (Capsicum) , cubed
  • 1 Green Chilli
  • 2 tablespoons Ghee , or butter
  • Salt , to taste
  • 1/4 cup Fresh cream , or thick hung yogurt
  • 1/4 cup Milk
  • 1 teaspoon Sugar
  • 1 teaspoon Red Chilli powder
  • 1 teaspoon Garam masala powder
  • 2 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
  • 2-3 sprig Coriander (Dhania) Leaves , for garnishing

How to make Jain Style Paneer Makhani Recipe

  1. To begin making the Jain Style Paneer Makhani, we will start by heating the ghee in a heavy bottomed saute pan on medium heat. Add in the bell pepper and green chilli. Sauté them well until they turn translucent. Once done, allow them to cool down and blend it in a mixer using a little water to form a smooth paste.

  2. Next, heat another tablespoon of ghee in the same pan over medium, add in the tomato puree and sauté for 2 - 3 minutes. When cooked sufficiently, mix in the bell pepper paste, sugar, salt, garam masala, peas and red chilli powder. Cook well till the raw smell disappears.

  3. Sauté the contents of the pan for another 5 minutes, finally stirr in the milk and fresh cream  (or hung yogurt) along with 1/4 cup of water. Boil everything together on high heat for about 10 minutes, stirring occasionally.

  4. Now add in the paneer cubes to the pan, reduce the heat to low, cover and cook on low flame for 5 minutes more.

  5. When the dish is cooked completely, sprinkle a little kasuri methi over it and garnish with the coriander leaves.

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