Warm, richly spiced, and built for a satisfying meal, paneer butter masala without onion and garlic | paneer jain recipes is a vegetarian Indian curry made with mato, butter, and pods cardamom / elachi in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
- Yield: 4 Servings
- Category: curry
- Cuisine: Indian
Ingredients
- 3 to mato (roughly chopped)
- 2 tbsp butter
- 3 pods cardamom / elachi
- 1 inch cinnamon
- 1 bay leaf / tej patta
- ½ tsp jeera / cumin
- 1 inch ginger (finely chopped)
- 1 green chilli (slit)
- ¼ tsp turmeric
- ½ tsp kashmiri red chilli powder / lal mirch powder
- 1 cup milk
- ½ tsp coriander powder
- ¼ tsp sugar
- salt to taste
- ¼ cup cashew paste (prepared by blending 10 cashews)
- 9 cubes panner / cottage cheese
- ¼ tsp garam masala
- ½ tsp kasuri methi / dry fenugreek leaves (crushed)
Method
- firstly heat kadai with 2 tbsp butter.
- saute in ½ ts jeera, 3 pods cardamom, 1 inch cinnamon and 1 bay leaf till they turn aromatic.
- additionally add 1 inch ginger and 1 green chilli. saute well.
- further add tomato puree and cook till oil releases from sides.
- further add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp coriander powder, ¼ tsp sugar and ½ tsp salt.
- saute on low flame for a minute or till spices get cooked well.
- keeping the flame on low add ¼ cup cashew paste and 1 cup of milk stirring continuously.
- additionally add 9 cubes panner.
- cover and simmer for 5 minutes or till panner gets cooked well completely.
- further add ¼ tsp garam masala and ½ tsp crushed kasuri methi. mix well.
- finally, serve paneer butter masala with tandoori roti or aloo kulcha.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
