Paneer Butter Masala-No Onion No Garlic Recipe

Restaurant style Paneer Butter Masala without any onions,garlic or heavy cream! It’s a perfect dish for vegans as well, just substitute the paneer with tofu and the milk/cream with water. Since most Indian curries use fried onions as a base, I used cashews and tomatoes to provide a rich curry base and used cardamoms and kasoori methi to give the restaurant style flavor!

I made the Paneer Butter Masala  using this  No Onion,Garlic or Cream Curry, base which is so versatile, I use if for Lauki Kofta Curry, No Onion Garlic Malai Kofta, Palak Paneer, Chana and even Rajma. Another popular  recipe is Dum Aloo without onions,garlic and ginger, made in an Instant Pot/Pressure Cooker. The best part is it tastes so good without even frying the potatoes

This is a great recipe to make during fasts,if however there are some ingredients that you don’t consume while fasting, please tweak the recipe accordingly. If you are making this recipe while not fasting, please add coriander powder, haldi and garam masala for additional taste and flavor. Another recipe that is popular on my blog is the Paneer ki sabzi without Onion and Garlic-A Navratri/Vrat Recipe, Some of the other recipes for Navratri fasting are compiled in this Collection of Navratri/Vrat Recipes. Please also check out  Navratri Parshad-Halwa,Poori and Chana, and  How to make Atte ka Diya for Mata ki Chowki/ Diwali Pujan/Karwa Chauth/Teej.

Sharing a Collection of 20 Healthy Fasting Recipes -(Low fat, non fried and high protein)

12 Easy Indian Desserts Ready in 10 Minutes

Collection of Easy and Quick Laddoo Recipes

Moving on to the recipe, here is the written recipe followed by the step by step pictorial one-

Nutrition

Calories

2072 cal

Fat

162 g

Carbs

62 g

Protein

104 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Yields 2 cups

Paneer Butter Masala-No Onion No Garlic Recipe

Restaurant style Paneer Butter Masala without any onions, garlic or cream.

5 minPrep Time

15 minCook Time

20 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 14 oz/400 gms Paneer cubed or cut into triangles(vegans use tofu)
  • 1/2 cup Cashews
  • 1 cup Crushed Tomatoes
  • 2 tsp Green Chilies, minced
  • 2 tsp Ginger,minced
  • 2 tsp Cumin/Jeera
  • 1 tsp Paprika/Kashmiri Lal Mirch(optional for additional color)
  • 4 Green Cardamoms/Elaichi,crushed
  • 1 tbsp Kasoori Methi/dry Fenugreek leaves
  • 1 cup Milk, Full fat preferred. I used 2 %(For vegan option, use water)
  • 2-3 Tbsp Butter/Ghee/Oil(For vegan option use oil)
  • 1/2 cup water for grinding
  • Salt as needed

Instructions

  1. Blend Cashews, Crushed tomatoes and 1/2 cup water till smooth.
  2. In 3 tbsp Butter/Ghee/Oil add Cumin/Jeera and let it crackle.
  3. Add crushed Green Cardamoms, stir and add ginger and green chili paste till the raw smell of ginger goes away.
  4. Add tomato-cashew paste and stir for few minutes.
  5. Add paprika and Kasoori Methi/dry fenugreek leaves and continue to stir.
  6. Add milk and bring to a boil and continue to cook till fat separates.
  7. Add paneer pieces and bring to a boil. Serve with roti,nan or rice.
  8. The curry will thicken upon keeping,so add milk/water as needed.Blend Cashews, Crushed tomatoes and 1/2 cup water till smooth.

Notes

Curry will thicken, use milk/cream or water to thin it out accordingly.This recipe is meant to be consumed while fasting. If there are some things that you don't consume during vrat/fasting, please prepare recipe without those ingredients. If you are not fasting, you can add turmeric and garam masala.

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https://www.foodfitnessbeautyandmore.com/paneer-butter-masala-no-onion-no-garlic-recipe/

Here is the step by step pictorial recipe-

Ingredients

Blend cashews and tomatoes into a smooth paste

Melt butter/ghee/oil in a pan and jeera/cumin,let it splutter. Add crushed green cardamoms

Add minced ginger and Green chilies and cook till raw smell of ginger goes away

Add tomato/cashew paste and stir well

Add kasoori methi and stir well

Add milk/cream or water and bring to a boil

Continue to cook on medium/low till fat separates(That’s the clue that the curry is ready)

Add paneer pieces and bring to a boil.Curry is thick at this point-add milk/cream/water to thin it out(I used 2% milk)

 

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Disclaimer: The nutritional information shared here is approximate. Variations may exist due to ingredients and brands used. Please refer to a Registered Dietitian

or Nutritionist if you have any health issues or questions.

 

*I have made these recipe following the fasting rules observed in my family. If there are certain things that you don’t consume during fasting, please tweak the recipe and make without it*

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28 Responses

    • Aanchal Gupta
      Thanks Srivalli, honestly it tastes and looks just like the traditional one, but so much easier and faster and creamy. Definitely don't miss the onions and garlic.
  1. Vanitha
    Paneer, a must in most north Indian curries; love your version; especially being no onion-no garlic; perfect for those festival and religious days !
    • Aanchal Gupta
      Thanks Vanitha,absolutely,its perfect for religious and fasting days when we abstain from onions and garlic.
    • Aanchal Gupta
      Thanks Shibani,Paneer Butter Masala truly is the king of Indian dishes and probably the most requested recipe!
  2. Ruchi
    Wow looks super delicious. Being a Jain, who dont eat Potato , Onion and Garlic , such recipes always attract me. Your version looks so great.
  3. francesca
    This is an absolutely amazing recipe. I am fascinated by yoyur rich mix of flavors. I'll be making this recipe soon ♥ pinning it for later
  4. Soniya
    Oh wow!! I am definitely saving this recipe coz lots of my friends parents don't eat onion and garlic and when they visit us I am always looking for no onion no garlic recipe!! Lipsmacking Delish:)
    • Aanchal Gupta
      Thanks Rekha for your feedback. So happy to know that your family enjoyed the recipe.
  5. geeta
    Does the colour change from red to yellow after adding milk? it is reddish until the earlier pic.

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