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5 from 1 vote

Paneer Butter Masala Recipe | No Onion No Garlic Version

Paneer Butter Masala - A no onion and no garlic version that's apt for vrat or fasting time.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Side Dish
Cuisine: Indian
Servings: 4
Author: Radhika

Ingredients

  • Paneer - 250 gms
  • Tomato - 5
  • Green chilies – 4
  • Ginger – 1 inch piece
  • Bay leaf – 1
  • Coriander powder – 3 tsp
  • Red chili powder – 2 tsp
  • Garam Masala powder – 1 tsp
  • Cashew Nuts – 10 to 12
  • Milk – 1/2 cup
  • Kasuri methi – 1/2 tsp
  • Sugar – 1 tsp
  • Salt – to taste
  • Butter – 2 tbsp
  • Oil – 1 tbsp

Instructions

  • Soak cashew nuts in 1/4 cup warm water for 10 to 15 mins and grind to a smooth paste and keep aside.
  • Cut the tomatoes roughly and transfer to a blender. Grind to a smooth paste and keep it aside. I did not blanch the tomatoes.
  • Slit the green chilies lengthwise and remove the seeds. Cut the ginger into juliennes. Keep aside a few juliennes for garnishing.
  • Cube the paneer and keep it ready. I used Malai Paneer, so I did not sauté the cubes in butter and used it as it is.
  • Heat a pan with butter and oil together. Add slit green chilies and sauté till the color changes and becomes transparent. Add the ginger juliennes and sauté for a few more seconds.
  • Add the tomato puree, sugar, a pinch of salt and mix well. Close the pan with a lid, leaving a small gap and let the puree cook over medium-low flame for 15-20 mins. This will prevent the puree from splashing out of pan. Mix in between at regular intervals. All the water moisture would have evaporated and the puree will look almost like a thick paste now.
  • Add coriander powder, red chili powder, mix well and cook for 2 more mins. The mixture will further thicken and look almost dry.
  • Add the ground cashew nut paste, mix well and cook for 5 mins.
  • Add cubed paneer, milk, mix well and let it cook for 5 mins. Switch off flame and take off stove.
  • Immediately add garam masala powder, kasuri methi, mix well and close the pan with a lid and let it rest for 5 mins for the flavors to merge well.
  • Transfer to a serving bowl and garnish with ginger juliennes. Serve with hot phulkas, rotis or Naans along with sliced onions and lemon.