Paneer Butter Masala | No Onion And Garlic

Introducing a delicious take on a beloved classic: Paneer Butter Masala | No onion and garlic.

Paneer, a modern yet timeless gem of Indian cuisine. It’s the versatile hero that effortlessly adapts to any culinary landscape. Among the myriad of paneer creations, one dish stands out as a personal favorite – Paneer Butter Masala. Bursting with robust flavours and traditional spices, it embodies the essence of Indian comfort food.

As a child raised on Indian cuisine, paneer has always held a special place in my heart. For every Indian child, paneer isn’t just food; it’s a cherished symbol of love and tradition.

In this rendition of Paneer Butter Masala, we explore its rich flavours without the addition of onion and garlic. Each bite promises creamy indulgence, reminiscent of cozy family dinners and festive gatherings.

Join me in savouring the magic of Paneer Butter Masala – a dish that’s both comforting and tantalising, and perfect for those seeking a flavourful twist on tradition.

What is Panner Butter Masala:

Paneer Butter Masala is a popular North Indian dish that consists of paneer (Indian cottage cheese) cooked in a rich and creamy tomato-based gravy. The dish is known for its velvety texture, vibrant color, and aromatic flavors. It typically includes a blend of spices such as garam masala, turmeric, and Kashmiri chilli powder, along with butter, cream, and cashew paste for richness. Paneer Butter Masala is often served as a main course dish in Indian restaurants and is best enjoyed with naan, roti, or rice.

Paneer Butter Masala, also known by various names like Paneer Makhani, Butter Paneer, Paneer Makhanwala, or Shahi Paneer, is a beloved dish that has found its way onto menus in Indian restaurants worldwide. But no matter what it’s called, the essence remains the same – a rich, buttery sauce enveloping succulent pieces of paneer.

For those new to this culinary delight, Paneer Butter Masala is a harmonious blend of flavours, with a base of onions (this recipe is without onions), tomatoes, and cashews, simmered to perfection with aromatic spices. The result? A dish that’s creamy, indulgent, and simply irresistible.

So, whether you’re a seasoned fan or a newcomer to Indian cuisine, Paneer Butter Masala is a must-try dish that promises to tantalise your taste buds and leave you craving more.

Ingredients Used to Make Paneer Butter Masala | No Onion and Garlic

Paneer Butter Masala typically includes the following ingredients:

• Paneer: Cubed and softened if using frozen. It serves as the main protein in this dish.
• Butter: Unsalted butter is preferred for controlling the flavour and adding richness.
• Oil: It’s used with butter to prevent burning; any preferred oil like olive or avocado oil can be used.
• Ginger: Freshly sliced or in paste form, this ingredient enhances the dish with its flavours.
• Yoghurt : Used for marinating the paneer along with gram flour, enhancing its tenderness and adding a hint of tanginess to the dish.
• Gram Flour: Combined with yogurt for marinating the paneer, it helps in binding and thickening the marinade, ensuring a flavourful coating on the paneer cubes.
• Cashew Nuts: They add creaminess to the gravy; if there are nut allergies, watermelon seeds can also be used.
• Tomatoes: Ripe tomatoes are used for their colour and tanginess.
• Tomato Paste: This concentrated paste adds richness and texture to the dish.
• Whole Spices: Bay leaf, cinnamon, black cardamom, green cardamom, and cloves provide depth of flavour.
• Ground Spices: Kashmiri red chilli powder, coriander powder, turmeric, garam masala powder, and salt are used for seasoning and spice.
• Kasoori Methi: Dried fenugreek leaves, crushed for aroma and flavour enhancement.
• Sugar: Added to balance the tanginess of tomatoes; honey can be used as a substitute.
• Cream: Full-fat cream (35% fat content or more) is used for richness and creaminess in the final dish.

How to Make Paneer Butter Masala | No Onion and Garlic

Three Simple steps to Make this delicious Dish:

Marinating and Sautéing Paneer:

1. Cut the paneer into large cubes or triangles
2. In a bowl, mix ginger paste, yoghurt, gram flour, chaat masala, turmeric, coriander powder, Kashmiri chilli powder, black salt, cumin powder, fenugreek leaves and oil. Set aside a small portion for later use.
3. Add paneer cubes to the bowl and marinate for 30 minutes.
4. Heat oil in a pan over medium heat.
5. Add marinated paneer cubes and sauté for a few minutes until golden brown on each side.
6. Remove from pan and set aside.

Preparing Gravy:

1. Heat oil and butter in a pan over medium heat.
2. Add cumin seeds, asafoetida, bay leaf, cardamom, and cloves, and sauté for 30 seconds.
3. Add tomatoes, cashews, ginger, green chilli, and salt.
4. Cook on high heat for 3-4 minutes.
5. Add water, cover, and simmer for 15-20 minutes until tomatoes are soft.
6. Let the mixture cool, remove the bay leaf and then transfer to a blender and blend into a smooth puree. Strain the puree and keep aside.

Tempering:

1. Heat ghee in a pan over medium heat. Add cumin seeds and let them crackle.
2. Add bay leaves and tomato puree, and cook for 2-3 minutes. Lower the heat and add Kashmiri chilli powder, turmeric, cumin powder, and coriander powder. Add a little water to prevent burning and cook until oil separates.
3. Stir in the prepared puree and reserved marinade. Cook for 8-10 minutes over medium-high heat. Add sautéed paneer cubes and mix gently.
4. Adjust gravy consistency with hot water if needed. Season with garam masala, kasturi methi, sugar, and fresh cream.
5. Garnish with chopped coriander leaves before serving.

Commonly Asked Questions??

1. How to store leftover Paneer Butter Masala?

1. Transfer the cooled curry to an airtight container and store it in the fridge for 2-3 days.
2. When ready to eat again, reheat the curry in the microwave until warmed through, or on the stovetop in a skillet.
3. If reheating on the stovetop, add a tablespoon or two of water to the skillet and cook over medium heat until the sauce starts bubbling around the edges.
4. Once heated, remove from heat and serve hot.

2. Can you Freeze Paneer Butter Masala?

1. Skip adding cream if planning to freeze.
2. Transfer the cooled curry to an airtight container and freeze it. It will stay good for 2-3 months.
3. When ready to eat, thaw the curry on the kitchen counter for 3-4 hours or overnight.
4. Reheat the thawed curry in the microwave or on the stovetop until warmed through.
5. Finally, add cream to the warmed curry and serve.

If you love this Recipe you will also like Our :

1. Easy Homemade Garlic Naan Recipe
2. Simple Paneer KaliMirch (Black Pepper)
3. Indian Pickled Stuffed Baby Aubergine

If you tried this recipe or any other recipe on our blog let us know how liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more amazing recipes!!

Paneer Butter Masala | No Onion and Garlic

Serves: 4-5 Prep Time: 20 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

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Ingredients

For the Paneer 

• 500 grams paneer
• 3 tbsp thick yoghurt
• 3 tsp gram flour
• 2 tsp ginger paste
• 2 tbsp coriander powder
• 1 tbsp kashmiri mirch powder
• 1.5 tsp chaat masala
• ½ tsp turmeric powder
• 1 tsp black salt
• 1 tsp roasted cumin powder
• 1 tsp dry fenugreek leaves
• 1.5 tbsp oil

For the Gravy 

• 1 tbsp butter
• 1 tbsp oil
• 1 tsp cumin seeds
• a pinch of asafoetida
• 1 bay leaf
• 3 green cardamoms
• 2 cloves
• 6-7 tomatoes, diced
• 2-3 green chillies, sliced
• 4-5 dried Kashmiri mirch
• 6-8 cashew nuts
• 200ml hot water
• Salt to taste

For the Tempering 

• 1 tbsp ghee
• 1 tsp cumin seeds
• 2 bay leaves
• 1 tbsp Kashmiri Mirch
• ½ tsp turmeric powder
• 1 tsp cumin powder
• 1 tbsp coriander powder
• 2 tbsp tomato puree
• 1 tbsp cream
• ½ tsp dry kasturi methi
• ½ tsp garam masala
• 1 tbsp coriander, chopped for garnish
• Salt and sugar to taste

method

1. Begin by cutting the paneer into large cubes or triangles. 
2. In a bowl, combine yoghurt, gram flour, ginger paste, coriander powder, kashmiri mirch powder, chaat masala, turmeric, black salt, cumin powder, and fenugreek leaves. Reserve a small portion of this mixture for later use. Add the paneer cubes to the bowl and marinate for 30 minutes.
3. Heat oil in a pan over medium heat and add the marinated paneer cubes. Sauté for a few minutes, cooking each side for 5-6 minutes until golden brown. Set aside.
4. To prepare the gravy, heat oil and butter in a pan over medium heat. Add cumin seeds, asafoetida, bay leaf, cardamom, and cloves, and sauté for 30 seconds. Then add the diced tomatoes, sliced chillies, dried kashmiri mirchi, and cashew nuts and sprinkle with little salt. Cook on high heat for 3-4 minutes, or until the tomatoes start to soften. 
5. Pour in the water, cover, and simmer for 15-20 minutes until the tomatoes are soft. Let the mixture cool to room temperature. Remove the bay leaf and then transfer it to a blender and blend into a fine puree. 
6. Strain the mixture to get a smooth and velvety puree. 
7. For the tempering, heat ghee in a pan over medium heat. Add cumin seeds and let them crackle, then add bay leaves and tomato puree. Cook for 3-4 minutes.
8. Reduce the heat and add Kashmiri chili powder, turmeric, cumin powder, and coriander powder. Add a little water to prevent burning and cook until the oil separates.
9. Add the prepared puree and reserved marinade to the pan. Mix well and cook for 8-10 minutes over medium-high heat.
10. Finally, add the sautéed paneer to the pan and gently mix to incorporate. Adjust the gravy consistency with hot water if needed. Season with garam masala, kasoori methi, sugar, and fresh cream. Garnish with chopped coriander leaves before serving. Enjoy your flavourful Paneer Butter Masala!

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