paneer butter masala Jain recipe without using onion garlic and ginger

Paneer butter masala is a popular paneer curry or side dish from North Indian cuisine that can be paired well with naan, roti, rice or pulav .

The Jain version can be had on festival days or vrat daysbtoo . as it does not use onions and garlic or ginger .

Paneer butter masala is the King of all paneer dishes I would say as this is one of the most ordered , much in demad North Indian dish in any Indian Restaurant.

Firstly The name Punjabi dishes immediately reminds one of paneer butter masala and other paneer dishes.

Secondly it is a calorie rich but tasty scrumptious lip smacking dish ,  not for the fainthearted  if you add the oodles of butter that goes into the  usual preps of the dish.
Furthermore your Dinner parties will definitely need a dish of this  kind to grace the table and so once in a while indulgence is okay
Rotis, naans, kulchas,jeera rice, jeera pulao any dish goes admirably well with this as a main side dish.

Finally while the usual restaurant style paneer butter masala is to die for , the Jain version of no garlic no ginger no onion one is equally divine .

You will definitely be carried away as to how this dish can actually taste without the important ingredients of onions garlic and ginger . Well I thought so too till I started preparing this way on festival days when we do not consume onions garlic .

Jain Paneer butter masala makes a good tasty side dish for chapatis, rotis, naan, jeera rice or even with pulav .

Recipe

Ingredients :

150 gm - Paneer Cubes

10 t0 12 cashewnuts soaked in warm water

1 tbsp oil

1/2 tsp cumin

2 bay leaves

2 green cardamom

1 blade of mace

2 -3 cloves

3-4 pepper corns

2 green chilies

4 tbsp butter

3-4 tbsp fresh cream

1/2 cup milk to dilute gravy if it thickens too much

4 medioum size tomatoes choppes

1 tomato finely chopped for the gravy

1/2 tsp turmeric powdr

1 tsp chili powder

1 tsp coriander powder

1/2 tsp cumin powder

1 tsp garam masala

1 tsp crushed kasoori methi

salt as required .

1 tbsp coriander leaves

Method

• First Take a pan, add 1 tbsp oil , add 2 green cardamoms, 3 pepper corns, 2 cloves, 1 blade of mace.

• 1/2 tsp cumin, 4 medium ripe tomatoes chopped, turmeric powder , 1 tsp chili powder 2 kashmiri red chilies . add 1/2 cup water and allow mixture to become mushy .

• sautee all these till tomatoes are mushy , cool and grind to a fine paste with soaked cashewnuts .

• Remove the paste , pass it through a sieve to get a fine silky paste .discard the bits .

• Now heat a pan, add 3 -4 tbsp butter, allow to soften, add 2 bay leaves,

• 3 green chilies slit, 1 tomato finely chopped ,

• add cumin powder, coriander powder, garam masala, add little water, allow to cook, add the ground paste ,

• if necessary dilute with milk instead of water , salt, 4 tbsp fresh cream , mix well , add cubed paneer pieces,

• cover and cook for2 minutes till mixture thickens . add crushed kasoori methi , chopped coriander leaves, mix gently .

• Finally add 1 tbsp butter to the gravy.

• switch off flame and serve paneer butter masala with phulkas, rotis, or jeera rice .

Furthermore some important tips that you must follow to create a perfect creamy paneer butter masala , esp the Jain recipe is to sautee the tomatoes with spices before grinding to ensure no raw taste of tomatoes .

More importantly is that this recipe is same for paneer butter masala with onions and garlic , all spices remain the same .

Secondly you can blanch tomatoes or even use store bought tomato puree .

Thirdly you can also lightly fry paneer cubes before adding to the gravy .

To prepare a quick paneer butter masla , try my Red gravy premix powder which will help you prepare a dish within minutes .