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This paneer butter masala recipe is a delicious, rich, creamy Indian paneer curry made without onion, garlic, and ginger. It is truly restaurant-style paneer makhani. Be sure to watch the video!

aerial shot of paneer makhani in an oval serving platter

Jain Style Paneer Butter Masala

According to Google, there are millions of results when you search for a paneer butter masala recipe.

What is so special about my paneer butter masala recipe? It has a thick, creamy, sweet, and spicy famous makhani gravy prepared without using onion, garlic, ginger, or cream.

It is a simple, easy, and sattvic version of my restaurant style paneer butter masala.

No artificial color is added to this makhani masala. It is an all-natural, homemade makhani sauce that does the magic, resulting in a real outburst of flavors.

aerial shot of paneer in a rich makhani gravy on a black wok

The Sattvic Diet

In India, no onion no garlic diet is one of the most common food preferences.

Many of the Indian population follow this kind of diet regime due to religious preferences or on certain Hindu festivals like Navratri, Janmashtmi, Paryushan, and Diwali, people cook sattvic food without onion, ginger, and garlic.

Hence, there are tons of Indian food recipes without onion or garlic. Jain Style Paneer Makhani is one such no onion no garlic paneer recipe.

Watch Video

My Tried & True Tips

Soak paneer in lukewarm water for 5 – 10 minutes. This process makes the paneer super soft and mouth-melting.

Use the bright red ripe tomatoes for the gravy. These tomatoes will give the color to the gravy.

After grinding, filter the makhani gravy using a sieve before adding a paneer. This step makes the gravy restaurant style smooth.

Do not add too much water while grinding the masala, as the paneer butter masala has a thick and luscious gravy.

If the makhani gravy is too thick, add ¼ cup milk or cashew milk to get the desired consistency.

Instead of sugar, you can also use ¼ cup tomato paste or sauce. Nowadays, no onion, garlic tomato sauce, or ketchup is easily available in supermarkets.

I highly recommend using Kashmiri red chilies, they are mild in taste, and second, they give a bright color to the gravy.

The kasuri methi (dry fenugreek leaves) give the butter masala gravy the most sort after flavor and aroma. It is a key ingredient for this paneer makhani recipe.

aerial shot of paneer butter masala on a white pan

Serving Suggestion

This is a typical Mughlai style curry. It tastes perfect with whole wheat naan, paratha, poori, jeera rice, or even simple chapati.

For an indulgent feast, serve paneer butter masala with jeera aloo, mint raita, suji halwa, and poori.

For a low-carb combination, serve makhani gravy with quinoa or brown rice.

aerial shot of paneer butter masala in a traditional serveware

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