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Paneer Butter Masala served in a red bowl, with Jeera rice and some salad in the background.

Paneer Butter Masala (No Onion No Garlic)

No Onion No Garlic Paneer Butter Masala is creamy and a rich gravy for your parties or your day-to-day meals. It pairs well with roti, rice, naan, or simple pulav.
Prep Time: 10 minutes
Cook Time: 15 minutes
Cooling Time: 10 minutes
Servings: 6

Ingredients

  • 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
  • 1 teaspoon kasuri methi Fenugreek leaves
  • Salt
  • 1 teaspoon sugar
  • 2 cup 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

Optional Ingredients

  • 1/2 cup fresh cream

If making a nut paste (Optional)

  • ¼ cup mix of almonds and cashew
  • ¼ cup of warm water

Instructions

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
    Home made Paneer Getting Shallow fried in a pan.
  • Shallow Frying Paneer

Making Nut Paste (Optional)

  • Soak the almonds and cashews in warm water for at least 30 minutes
    ¼ 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
    Butter in pan
  • 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
    Adding of spices and green chili in a pan.
  • 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
    Shallow Frying Cashew
  • 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
    Adding of Pepper, Tomatoes
  • Once they are soft switch off and let it cool.
    Pepper, Tomatoes, Cashew Cooked
  • 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.
    Butter in pan
  • Once butter is melted, add the puree.
  • Pass the puree through a sieve if required to remove any pulp.
    Removing the pulp from the gravy
  • Add water if required to adjust consistency.
    2 cup 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, 1 teaspoon sugar
    Curry Getting cooked
  • 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.
    Adding of paneer
  • 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, 1 teaspoon kasuri methi
    Adding of Fenugreek Leaves
  • Paneer Butter Masala

Notes

  • 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.