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

Name: Jain Style Paneer Butter Masala Recipe | No Onion No Garlic Paneer Makhani
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: North Indian Recipes
Ingredients: 200 grams Paneer (Homemade Cottage Cheese) cut into square cubes; 3 null Tomatoes pureed; 1 inch Ginger finely chopped; 2 null Green Chillies finely chopped; 2 tablespoons Ghee or butter; null 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

Archana Doshi

February 16, 2024

11217 Ratings

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

Time:Prep: 20 M|Cook: 30 M|Total: 50 M

Makes:4 Servings

Meal:Side Dish

Cuisine:North Indian Recipes

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

Watch video recipe of Jain Style Paneer Butter Masala Recipe | No Onion No Garlic Paneer Makhani

Ingredients

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

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

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.