Name: No Onion No Garlic Paneer Butter Masala recipe by Soma Pradhan at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 300 grams paneer (malai paneer); 6 big tomatoes; 2 tbsp Oil; 2 bay leaf; 3 cloves; 1 tsp cumin seeds; 2 green chili roughly chopped; 1 tsp cumin powder; 1 tsp red chili powder; 1 tsp turmeric powder; 1 tbsp Butter; 1 tbsp crushed kasuri methi; 1 tbsp fresh cream; 1 tsp coriander leaves; ½ cup Milk; Salt and sugar to taste

ABOUT No Onion No Garlic Paneer Butter Masala RECIPE

There is a different genre of food available in India which falls under the – No Onion No Garlic Category. To be more precise – It is called “Jain Food “ . It has tomatoes and lots of it and when cooked till there is no raw smell left without burning it can help you discover Michelin star dishes . This Paneer Butter Masala is one such Jain Food which has the richness of cashew, tanginess of tomatoes and creaminess of paneer, punch of butter fried kasuri methi and freshness of sour cream.

Ingredients Serving: 4

300 grams paneer (malai paneer)
6 big tomatoes
2 tbsp Oil
2 bay leaf
3 cloves
1 tsp cumin seeds
2 green chili roughly chopped
1 tsp cumin powder
1 tsp red chili powder
1 tsp turmeric powder
1 tbsp Butter
1 tbsp crushed kasuri methi
1 tbsp fresh cream
1 tsp coriander leaves
½ cup Milk
Salt and sugar to taste

Instructions

Blend tomatoes to a smooth paste.
Soak cashew nuts in luke warm water.
Heat oil in a wok. Add cumin seeds and green chilies.
Add tomatoes, cover and cook on low flame for 10-12 minutes. This will also prevent tomatoes from spilling out.
Open lid, add turmeric powder, red chili powder, cumin powder. Mix and cook for 5-6 minutes more.
Blend cashew with milk to a smooth paste.
Heat butter in a tempering pan. Add kasuri methi and cook till it turns dark green.
Add this to tomato gravy. Add cashew paste.
Add salt and sugar. Add garam masala. Mix well.
Add 1 cup of water and turn on the heat to give it a boil.
Add Paneer pieces. Mix gently so it does not break. Cook for 2 minutes.
Take out on a serving bowl.
Garnish with fresh cream and coriander leaves.
Serve with Roti.

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