Jain Paneer Butter Masala
This Jain style paneer butter masala recipe is a tasty, creamy curry without onion, garlic, and ginger - a restaurant-style paneer makhani.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 gram paneer (cottage cheese), cut into cubes
- 1/4 Cup ghee
- 1/4 Cup cashew
- 3 - 4 Kashmiri red chilli
- 1 1/4 Cup chopped tomato (ripe and red)
- Salt to taste
- 1 teaspoon sugar
- 1 teaspoon red chili powder
- 1 teaspoon Garam masala powder ((see recipe))
- 1/2 Cup water
- 1 tablespoon Kasuri Methi (dry fenugreek leaves)
- 1 tablespoon chopped fresh coriander
Instructions
- 1
Heat ghee in a heavy bottom kadhai or wok over medium flame. Add red chili and cashews. Fry for 10 - 20 seconds.
- 2
Next, add chopped tomato and season with salt. Cook the tomatoes till they are mushy and the oil starts separating from the masala.
- 3
Once tomato masala is ready, add water and stir to mix. Turn off the heat. Transfer the tomato masala to a blender. Grind to a smooth paste.
- 4
In the same pan, add the makhani sauce. Filter it using a sieve or fine mesh to get a smooth gravy.
- 5
Add red chili powder, sugar, garam masala, and salt. Stir to combine. Bring the gravy to a boil once, reduce the heat and allow to simmer for 3 - 5 minutes over low heat. Taste and adjust the seasoning according to preference.
- 6
Now add the paneer cubes to the makhani gravy, stir to combine, reduce the heat to low, and cook for 5 minutes.
- 7
Add the crushed kasuri methi leaves and mix nicely. Garnish with cream and fresh coriander.
- 8
Serve the Paneer Butter Masala with chapati or naan.