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No Onion No Garlic Paneer Peas White Gravy – A Royal Vegetarian Delight

Looking for a rich, creamy paneer dish without onion and garlic? This No Onion No Garlic Paneer Peas White Gravy is a luxurious, satvik-style recipe perfect for festive occasions, vrat (fasting days), or Jain meals. Inspired by royal Mughlai flavors, this dish blends elements of Shahi Malai Paneer, Paneer Rezala, and Yakhni Paneer Gravy, offering a restaurant-style experience at home.

Made with cashew paste, curd, aromatic spices, and fresh peas, this white gravy is smooth, mildly spiced, and absolutely indulgent. Whether you're preparing a Sahi Paneer White Gravy for guests or craving a comforting meal, this recipe is a must-try

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 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

What makes this paneer gravy restaurant-style?

The use of fresh cream, cashew paste, and slow cooking techniques gives it a silky texture and luxurious taste, just like in restaurants.

Is this recipe suitable for Jain or satvik diets?

Yes, it's completely satvik and Jain-friendly—no onion, no garlic, and full of flavor from whole spices and dairy.

What is the difference between Shahi Paneer and Paneer Rezala?

Shahi Paneer is creamier and richer with nuts and dairy, while Paneer Rezala has a yogurt-based gravy with subtle spices and a thinner consistency.

Can I add vegetables to this paneer white gravy?

Yes! Peas are a great addition, and you can also try adding corn, boiled potatoes, or sautéed mushrooms for variety.

Ingredients

to soak and grind

2 tablespoon melon seeds

¼ cup cashews

½ teaspoon poppy seeds

2 green chillies

¼ cup milk

½ cup hot water

8 pieces of paneer

Gravy:

2 cups paneer (cubed)

1 tablespoon butter

1 bay leaf

1 clove

1 cardamom

⅓ cup peas

Salt to taste

⅛ teaspoon cardamom powder

1 cup milk

1 cup water

1½ tablespoon heavy cream

1 teaspoon garam masala

How to make no onion no garlic white paneer gravy with step-by-step pictures

Soak melon seeds, poppy seeds, and cashews in hot water for 15–20 minutes.

Transfer to a mixer jar. Add green chillies and paneer pieces; grind into a smooth paste.

Add milk and grind again until well blended.

Heat butter in a pan. Sauté bay leaf, cardamom, and clove until aromatic.

Add peas, salt, and cardamom powder. Sauté for 1 minute.

Pour in the ground mixture, milk, water, and garam masala. Bring to a rolling boil.

Add paneer cubes and mix gently.

Stir in heavy cream and turn off the heat.