Jain Paneer Butter Masala Recipe| No Onion Garlic Paneer Gravy

Whenever we're out for dinner, one Paneer dish is a must, and most often it's either Shahi Paneer or Paneer butter Masala Gravy. It can be accompanied with dal makhani and crispy tandoori roti/naan. Our dinner menu is invariably incomplete if we don't order any one of these.

You'll find lots of fusion dishes along with traditional dishes that have an inclusion of paneer and it surely has a special place for special occasions either at home or outside. One vegetarian food- highly rich in protein and has the right balance of carbohydrates. Paneer is often mistaken to be holding fats, which is a myth. What surely makes Paneer dishes high on fats is the combination of thick gravies and infusion of butter or Ghee.  

Paneer surely adds richness to a normal plate of food. Starters, soups, salads, gravy, or even bread, you'll always find paneer in some way or the other in an Indian platter. Preparing a paneer recipe with butter gravy in Jain style actually satiates me, especially when I'm cooking something special for guests who don't prefer onion and garlic. 

Read Related: 

• Homemade soft and smooth Masala Paneer Cube Recipe 
• Sizzling Hot And Crispy Non-Oven Tandoori Paneer Recipe 
• Delicious Gobhi Kofta Curry For Lunch/dinner

Today, in this recipe you'll find how to cook a restaurant-style no onion-garlic thick gravy for paneer. This dish requires patience and care, so it mightn't be a quick weeknight option for you. But it deserves to be on your dinner table on special days because it's a truly magnificent vegetarian dish! Rarely you wouldn't find it delicious, aromatic, tasty, or even visually appealing. I've attempted to keep this recipe simple to please all busy moms, working women, and new friends who are interested in trying new recipes whenever they find the time.

Overview

Preparation time: 15 mins.    Cooking time: 30 mins.    Course: Indian Gravy    Serve: 6

Ingredients

Major

• Paneer cubes- 200 gm

Tomato Puree Ingredients (1.1)

• Roughly chopped tomato- 4-5
• Bay leaf- 1
• Dalchini/cinnamon stick-1/2'' piece
• Laung/cloves-3
• Dry red chili- 2
• Shahi jeera- 1 teaspoon
• Dry coriander seed/Sukha Dhaniya- 1 teaspoon
• Black peppercorn/ Sabut Kali Mirch- 5-6
• Black cardamom/Badi Illachi- 1
• Green cardamom- 3-4
• Green chili- 2(small)
• Ginger- 1/2'' piece
• Boiled peanuts - 2 tablespoon

White Paste Ingredients (1.2)

• Cashewnut- 1/4 cup
• Melon seeds- 2 tablespoon
• Milk- 1/3 cup
• Kasturi methi- 1 teaspoon

Other Ingredients For Gravy (1.3)

• Butter- 2 tablespoon
• Olive oil/vegetable oil- 1 teaspoon
• Cumin/Jeera-1 teaspoon
• Kashmiri red chili powder- 1 teaspoon
• Sabzi masala/Kitchen king masala-1teaspoon
• Turmeric/Haldi powder-1/4 teaspoon
• Salt- 2 teaspoon (as per taste)
• Sugar-1 teaspoon (optional)
• Milk- 1 cup
• Desiccated coconut- 1 tablespoon
• Fresh coriander- For garnishing

Preparation Process Of Paneer Butter Masala

Tomato puree making (1.1)

Step-1.1

Heat a saucepan, Add all the puree ingredients such as spices, green chilies, ginger, and peanuts (if not boiled) along with 1 cup of water.

Step-1.2

Bring them to a boil on medium heat. Wait till the tomatoes become soft.

Step-1.3

Once done turn off the flame and keep the mixture aside to cool down. 

Step-1.4

After cooling, take all the ingredients along with boiled peanuts in a mixer grinder.

Step-1.5

Blend the mix to make a smooth puree.

Tip: You can also sieve it through a colander to get a  smooth puree mix.

White Paste Making(1.2)

Step- 2.1

In a blending jar, add cashew, melon seed, 1/2 cup milk, and Kasturi methi as mentioned in the ingredients.

Step-2.2

Blend them well to make a smooth white paste.

Final Gravy Preparation

Step-1

Take a deep kadhai, and add butter and oil. Heat them.

Tip: Adding butter and oil together will prevent the butter from burning

Step-2

Add Jeera to the oil. 

Step-3

Once Jeera starts crackling, Reduce the flame to low. Add Kashmiri red chili powder and red chili powder.

Step-4

Add sabzi masala to the mix.

Step-5

Add Haldi/turmeric powder and mix well. 

Step-6

Immediately, add the above-prepared tomato puree to the mix and stir well.

Step-7

Cover and cook the gravy for around 10-15 minutes on a very low flame.

Step-8

Once the gravy starts thickening and leaving oil on the sides. 

Step-9

Add the white paste and stir well.

Step-10

Add salt and sugar to the gravy and mix well. 

Step-11

Mix desiccated coconut with 1 tablespoon of milk and add to the gravy.

Step-12

Add milk according to the consistency you desire. Keep cooking and stirring mode on for another 5-7 minutes.

Step-13

Add soft Paneer/cottage cheese cubes to the gravy and cook for another 2 minutes.

Step-14

Garnish tasty and rich  Vegetarian Paneer Butter masala with freshly chopped coriander and butter and serve with paratha, pulao, or poori.

Video Recipe