No onion no garlic Paneer butter Masala

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paneer butter masala without onion and garlic

Craving a rich and creamy Indian curry without onion and garlic? This No Onion No Garlic Paneer Butter Masala, also known as Jain Paneer Makhani or Satvik Paneer Curry, is a perfect blend of flavor and tradition. This dish features soft paneer cubes simmered in a luscious tomato-cashew gravy infused with aromatic spices.

Why make Paneer Butter Masala without onion and garlic?

Many people follow a satvik diet during religious festivals, fasting days, or as part of a Jain lifestyle, which excludes onion and garlic. This version of Paneer Butter Masala retains all the richness and flavor of the classic dish while staying true to these dietary principles. It’s perfect for Navratri, Ekadashi, or temple offerings, and proves that you don’t need onion or garlic to create a delicious, restaurant-style curry. Ideal for religious fasting days, pooja meals, or Jain dietary preferences

serving suggestions

Pair it with naan, jeera rice, or phulka, and you’ve got a meal that’s both spiritually mindful and crowd-pleasing. It’s a great choice when hosting guests who follow Jain or satvik diets, or simply when you want to offer something unique and flavorful.

Can I make this paneer butter masala vegan?

Yes! Replace paneer with tofu and use plant-based butter and cream (like cashew cream or coconut cream) to make it 100% vegan and still delicious.

What can I use instead of cashews and melon seeds in the gravy?

You can substitute cashews with blanched almonds for a similar creamy texture preference.

Can I freeze No Onion No Garlic Paneer Butter Masala?

Yes, the tomato-cashew gravy base freezes beautifully, making it a great make-ahead option for busy days or festive prep. For best results, sauté the ground tomato-cashew mixture in oil until it releases oil—this step deepens the flavor and ensures the gravy holds up well in the freezer. Avoid adding cream before freezing, as dairy can split when thawed. Instead, stir in fresh cream while reheating for a smooth, restaurant-style finish.

HOW TO MAKE INSTANT POT Kurma

Follow the steps and cook for 4 minutes for the IP mixed veg kurma recipe, and carefully release the pressure

Can I use oil

Butter gives the best taste, but you can add any oil of your choice

Ingredients

Pressure Cook

Paneer 400 g

paneer ¼ tsp

cardamom powder

Salt to taste

½ tablespoon garam masala

2 tablespoon thick curd

Pressure Cook

Tomatoes

½ tablespoon butter

400 g tomatoes

1 cup water

½ tablespoon melon seeds

10 cashews

½ teaspoon poppy seeds

Salt to taste

Gravy

1½ tablespoon butter

½ teaspoon cumin seeds

1 bay leaf

1 clove

1 tablespoon Kashmiri chilli powder

1 teaspoon coriander powder

A splash of water

1 cup milk

1 teaspoon garam masala

1 teaspoon kasoori methi (crushed)

¼ cup fresh cream

How to make No onion no garlic Paneer butter Masala with step-by-step pictures

• ️In a small vessel, combine paneer, cardamom powder, salt, garam masala, and curd.

 

• ️Mix well and cover the vessel.
• ️In a pressure cooker, add butter, tomatoes, water, melon seeds, cashews, poppy seeds, and salt.

• ️Place the paneer vessel inside the cooker.

• ️Cook for 2 whistles on medium heat.

• ️Allow pressure to release naturally.
• ️Remove the paneer vessel. Keep covered and set aside.
• ️Cool the tomato mixture and grind it into a smooth paste.
• ️In a pan, melt 1 tablespoon butter.

• ️Add cumin seeds, bay leaf, clove, Kashmiri chilli powder, and coriander powder.

 

• ️Sauté for a few seconds until aromatic.

• ️Add the ground tomato purée and bring to a boil.

• ️Add a little water, milk, and garam masala.

• ️Boil for 5 minutes.

• ️Add the cooked paneer and mix gently.

• ️Turn off the heat.

• ️Stir in ½ tablespoon butter, kasoori methi, and cream.

 

• ️Cover and let it rest for 5 minutes before serving.