No-Onion No-Garlic Paneer Butter Masala (Nut-Free)

Ingredients

• 200 gms paneer
• 2 tbsp oil
• 1 bay leaf
• 1 cup chopped tomatoes
• 1 1/2 cup grated bottle gourd (lauki)
• 1-2 green chillies chopped
• 1 tsp salt or to taste
• 1 tbsp butter
• 1 tbsp oil
• 1 tsp Kashmiri red chilli powder
• 1/4 tsp turmeric powder (haldi)
• 2 tsp cumin powder (jeera)
• 2 tsp coriander powder (dhania)
• 1/2 cup cream
• 1 tsp dry fenugreek leaves (kasoori methi)
• 1 tbsp coriander leaves for garnish
• 6 cloves
• 10 peppercorns
• 1 " piece of cinnamon
• 1 black cardamom
• 5 green cardamoms
• 1 star anise
• 1 piece mace

Steps

1. To begin, grate the lauki and keep aside.
2. Heat 1 tbsp oil in a pan. Add in a bay leaf
3. Add in the chopped tomatoes, grated lauki, and green chillies. Saute for a few minutes.
4. Add in the salt. This helps the tomatoes cook faster. Mix well. Cover with a lid and cook until the tomatoes and lauki are cooked and the liquid dries up.
5. Remove to a bowl. Allow it to cool completely. Blend it into a smooth puree and keep aside.
6. Heat 1 tbsp oil and butter in a pan.
7. As the butter melts, add the coarsely ground garam masala.
8. Add in the tomato and lauki puree. Mix well.
9. Now add the dry masalas – Kashmiri red chilli powder, turmeric powder, cumin powder and coriander powder. Mix well and saute until you can see the oil appearing on the sides.
10. Add in the cream. Mix well.
11. Add the paneer cubes with the crushed kasoori methi. Mix until the paneer is well-coated. Cover it with a lid and simmer for a few minutes. Check the salt and add more if required.
12. The No-Onion No-Garlic Paneer Butter Masala (Nut-Free) is ready to serve. Garnish it with chopped green coriander leaves and serve hot with lachcha paranthas or naan.