No Onion No Garlic Paneer Butter Masala is creamy and a rich gravy best for your parties or your day-to-day meals. It pairs well with roti, rice, naan, or simple pulav.
I do make 2 versions of this, paneer butter masala, with and without onion. Both recipes taste good and I promise you will not miss the onion or garlic in the no onion no garlic version. I am sharing both recipes below.
Yes when I ask in restaurants the no onion no garlic version, they would say it would not taste nice. Or even if I tell this to my friends, they will comment the same, but that is not the case. If you correct it, no one will even realize that this Paneer Butter Masala is onion and garlic-free.
Yes, I have served many dishes to my guests without onion and garlic, and when they realized it was without the two ingredients their jaws dropped in surprise.
Now this is my version of Paneer Butter Masala, it may or may not be similar to others. I am not sure. This is what my family likes and we enjoy it this way.
Paneer Butter Masala without Cream
This Butter Paneer Masala is also cream-free. For everyday meals, I do not add any fresh cream to the gravy. So it is rich without any cream. The creaminess comes from nuts. Again it is up to you if you want to use nut paste or cream.
Paneer Butter Masala without Onion and Garlic
So the first question everyone will have is what do I add if I am not adding onion and garlic? Well simply skip it, but to add to the texture I add some capsicum/pepper to this. Earlier I used to only make masala from tomatoes. But for the last 1-2 years, I have started adding capsicum/pepper and the texture and color turned out amazing.
I added the red ones, as it add a rich dark color to the gravy. However one can add yellow or the green one too.
Recipe process of No Onion No Garlic Paneer Butter Masala
I first temper some whole spices in butter. I add the tomatoes, capsicum/pepper, nuts, and green chili to this and let it cook until they are soft.
At times I add the nuts along with the veggies and blend it. Other times I add the paste later in the end.
Once they are slightly cool, I puree them in a blender. Now again this goes in a heavy bottom pan along with some butter. The gravy is allowed to simmer along with spices and water. Once the gravy is done, paneer cubes are added.
I like to shallow fry my paneer a little in ghee before adding. This step is optional and one can add it as is. Then the mixture is allowed to boil, for 3-4 minutes.
If adding paste later, add the nuts paste (almonds and cashews). For everyday meals, at times I skip the nut paste. However, it adds a creamy texture and adds to the nutritional value of the curry.
Once the mixture comes to a boil, crushed dry fenugreek leaves are added and everything is mixed once. That’s it, you are ready with one rich and creamy no onion no garlic party curry.
Onion and Garlic Recipe of Paneer Butter Masala
If using onion and garlic, saute them along with the whole spice, and then add the tomatoes, and capsicum/pepper.
If you are using fresh cream, add it at the end or just when you are about to serve. If adding cream before serving just warm the gravy a bit to mix everything.
Paneer Butter Masala (No Onion No Garlic)
- Paneer cubes about 250 gms – quantity I use is made from 1.75-2 Ltrs. Milk
- 3-4 tomatoes roughly chopped
- 1 medium size capsicum/pepper
- 6 tablespoons of butter
- 1 teaspoon Cumin seeds
- 3-4 Cloves
- 1/2 inch of cinnamon stick
- 1/2 teaspoon of Turmeric powder
- 1-2 red chilli powder
- 1/4 inch ginger roughly chopped
- 2-3 green chillies roughly chopped
- 1-2 Bay leaf
- 1/2 teaspoon garam masala powder
- 1 teaspoon kasuri methi Fenugreek leaves
- Salt as per taste.
- 1 teaspoon sugar
- 2 cups water.
- 8-10 cashews Optional
For the onion and Garlic recipe
- 1 large onion finely chopped
- 2-3 small size garlic chopped/minced/pasted finely
- 1/2 cup fresh cream
If making a nut paste (Optional)
- ¼ cup mix of almonds and cashew
- ¼ cup of warm water
Shallow frying paneer
- In a pan light shallow fry the paneer cubes using 2 tablespoons of butter or ghee.Paneer cubes, 6 tablespoons of butter
Making Nut Paste (Optional)
- Soak the almonds and cashews in warm water for at least 30 minutes¼ cup mix of almonds and cashew, ¼ cup of warm water
- Puree the almonds and cashews to a smooth paste using some water. One can peel the almonds and use them.
Cooking of Tomatoes and capsicum/pepper for making Base
- Heat 2 tablespoons of butter in a pan.6 tablespoons of butter
- Once it starts melting add cumin seeds, cloves, cinnamon, bay leaf, green chilies, turmeric powder, and ginger. Saute for 1-2 mins.1 teaspoon Cumin seeds, 3-4 Cloves, 1/2 inch of cinnamon stick, 1/4 inch ginger roughly chopped, 2-3 green chillies roughly chopped, 1-2 Bay leaf, 1/2 teaspoon of Turmeric powder
- If using onion and garlic, add now and saute until translucent.1 large onion, 2-3 small size garlic chopped/minced/pasted finely
- If not using onion skip the above step.
- If using cashews or almonds, add them now and shallow fry in that ghee.8-10 cashews
- Now add tomatoes, capsicum/pepper, and let it cook on medium stirring in between.3-4 tomatoes, 1 medium size capsicum/pepper, 8-10 cashews
- Once they are soft switch off and let it cool.
- Once it is cooled down discard the bay leaf.
- Bend it to a smooth puree using water as required.
Making of Paneer Butter Masala
- Add the remaining butter to the pan.
- Once butter is melted, add the puree.
- Pass the puree through a sieve if required to remove any pulp.
- Add water if required to adjust consistency.2 cups water.
- Add salt, sugar, and red chili powder, and let the gravy simmer on slow for at least 10 minutes.1-2 red chilli powder, Salt as per taste., 1 teaspoon sugar
- The gravy would thicken a little.
- If cashews are not added earlier, add the nut paste (if using) to the gravy now.1 teaspoon kasuri methi
- Add the Paneer cubes and let it simmer again for 4-5 minutes.
- If using fresh cream, mix and let it simmer for a minute.1/2 cup fresh cream
- Add garama masala, and crushed fenugreek leaves, mix, and switch off.1/2 teaspoon garam masala powder, 1 teaspoon kasuri methi
- Standard US-size cups and spoons are used. 1 Cup = 236 ml, 1 tablespoon = 15 ml, 1 teaspoon = 5 ml
- Vegans can use Tofu instead of Paneer and Oil or Vegan Butter instead of Butter.
- The recipe proportions are just guidelines. One can change as per preference.
This recipe was first published on 4th December 2014 on my blog, Today 9th February 2024, I am updating the content, pics, and the recipe.
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