No Onion No Garlic Paneer Makhani Recipe
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.
Ingredients · Servings 4
- 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
Method · 50 min
- 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.
Here are more Jain Style recipes.
Here are more Jain Style recipes.
