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: Indian
Ingredients: 200 g Paneer (200 grams Paneer (Homemade Cottage Cheese) cut into square cubes); 3 pieces Tomato (3 Tomatoes pureed); 1 piece Ginger (1 inch Ginger finely chopped); 2 pieces Green Chili (2 Green Chillies finely chopped); 2 tbsp Clarified Butter (2 tablespoons Ghee or butter); 0 pieces Table Salt (Salt to taste); ¼ cup Cashew (1/4 cup Cashew nuts soaked and pureed); 2 tbsp Cream (2 tablespoons Fresh cream); 1 tsp Kashmiri Red Chili Powder (1 teaspoon Kashmiri Red Chilli Powder); 1 tsp Garam Masala (1 teaspoon Garam masala powder); 1 tbsp Granulated Sugar (1 tablespoon Sugar); 1 tbsp Kasuri Methi (1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)); 8 sprig Cilantro (8 sprig Coriander (Dhania) Leaves for garnishing)

Jain Style Paneer Butter Masala Recipe | No Onion No Garlic Paneer Makhani - Sabzi Recipes (Indian)

50 minIndian

Servings4

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Steps

1To 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.
2We 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.
3Stir to combine the masala well and simmer the tomato puree for about 10 minutes till it is cooked and get a creamy consistency.
4Finally 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.
5Serve the Jain Style Paneer Makhani can now be eaten with Phulka's for a quick weeknight dinner.