Butter paneer masala without onion and garlic | paneer jain recipes

What is butter paneer masala?

Butter paneer masala recipe is a rich and creamy gravy preparation with some chunks of cottage cheese dunked in. This particular recipe is not very heavy as no onions or garlic is used. It is infused with the flavor of fenugreek leaves (Kasuri methi) and the kick of red chili powder.

Let’s talk about the ingredients for butter paneer masala recipe

This recipe of butter paneer masala or any recipe of paneer, asks for perfect paneer that is soft and spongy still firm. Further we need some tomato puree, heavy cream or malai, and yogurt. Apart from these some basic spices are required. For perfect texture of paneer masala, it is very important to use tomato puree instead of just grinding them in the blender. do not use tangy tomatoes. Make sure to use the sweeter ones. I have used Kashmiri red chili powder. If you plan to use regular red chili powder, adjust the quantity as per your taste (or keep it 1 tsp).

How to make Butter Paneer Masala

1. Cook the spices : Heat a pan. Add half tablespoon oil thereafter add 2 tablespoons butter. Add 2 teaspoon Kashmiri red chili powder, 1 teaspoon fenugreek leaves powder and half teaspoon turmeric powder. Cook the spices for some 30 seconds


2. Add and cook tomato puree : Add puree of three tomatoes and cook them. Cover the pan with a lid to avoid spluttering of tomato puree. Cook till the oil surfaces

Tips:Don’t just blend the tomatoes. Make a puree


3. Add yogurt and heavy cream : Add 3 tbsp yogurt. Stir continuously to avoid spluttering of yogurt. Cook for 3-4 minutes. Thereafter add 3 tbsp malai. Cook it for a couple of minutes. Do not overcook malai else it will release all its fat and lose its texture

Tips:To avoid cuddling of yogurt : make sure it is at the room temperature when added to the gravy Add in ¼ tsp cornflour and whisk it well Continuously stir the gravy after adding yogurt till it comes to a boil


4. Add salt, sugar, water, and paneer : Add in salt to taste. If you don't like the hint of sweetness, just omit it. As per the desired consistency add in water. Let it come to a good boil. Cook for a couple of minutes.


5. Garnish with fenugreek leaves and coriander leaves :  Garnish with some handful of crushed fenugreek leaves and a handful of chopped coriander.

Tips:You may add some cashew paste to increase the richness. Just simmer 10-12 whole cashews in ¼ cup water and grind to a paste and use it.   Watch Video - Butter paneer masala without onion and garlic | paneer jain recipes   


Tried this recipe?

Please rate us and share your valuable feedback

Let’s Connect

Recipe Videos

[sbvcytc template="7" layout="fitrows" results_per_page="5" no_of_columns_desktop="1" no_of_columns_tablet="1" grid_thumbnail_size="default" title_font_size="15" title_font_weight="700" enable_description="" enable_hd_tag="" enable_video_length="" enable_video_views="" enable_video_likes="" enable_video_post_time="" enable_social_sharing="" pagination_type="disabled" preview_related="" enable_carousel="" channel_id="UCY9O2iE3fv9vZkacrmre99w" api_key="AIzaSyAXCSUG20XxTmVFUTI3rreWcikoNUel0qg" custom_wrapper_class="videos_page side_bar_video"]

Latest Recipes

About the Author

Author’s Name


Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

Trending Recipes

"); newWindow.document.getElementsByTagName("head")[0].appendChild(style); newWindow.document.getElementsByTagName("head")[0].appendChild(style1); newWindow.document.close(); jQuery('.printBlock').show(); } jQuery('.print_btn').on('click',function(){ printData(); })jQuery(document).ready(function () { jQuery("#reletedpostslide").owlCarousel({ margin: 9, nav: true, navText: ["
", "
"], loop: false, navigation: true, touchDrag: true, mouseDrag: false, responsive: { 0: { items: 1 }, 380: { items: 1 }, 480: { items: 1 }, 768: { items: 3 }, 992: { items: 4 } } }) });