Jain Butter Paneer Masala is cottage cheese cubes cooked in absolutely rich, velvety and delicious gravy with flavors of fenugreek leaves, the richness of nuts and cream. Generally, onion and garlic are added while preparing butter paneer masala. However, there are times, such as festivals or fasting days when we avoid onion and garlic. This Jain Butter Paneer Masala recipe is perfect for those times and also for the times when we cannot eat onion garlic because this recipe is just PERFECT!
-Paneer: Any paneer preparation calls for fresh and soft yet firm paneer. Try homemade paneer and be sorted!
-Gravy: We are taking away onion and garlic from butter paneer masala but we can’t take away the richness and creaminess for which we love it. So we are using nuts and a little cream to maintain the standard of butter paneer masala recipe. Apart from that tomato puree has been used as the main ingredient for butter paneer masala.
1. Make a paste of cashews and melon seeds : Soak 2 tbsp melon seeds and 1/4 cup cashews in warm water for 15 minutes. Strain away water, add in a grinder and make a smooth paste.
2. Saute red chili powder and Kasuri methi powder : Heat 1 tsp oil. Add 2 tbsp butter. Add 2 tsp Kashmiri red chili powder and 1 tsp Kasuri methi powder. Cook for 30 seconds.
3. Cook paste and tomato puree : Add prepared paste. Cook on low flame till oil oozes. Add 2 large pureed tomatoes. Cook till oil oozes.
Tips: Recently when I made this recipe, after this stage I transferred the gravy to a grinding jar and made an absolutely fine paste. This gave a better texture.
4. Add cream and water : Add 2 tbsp heavy cream and cook for 3-4 minutes. Add 1 cup water and let it simmer.
5. Add salt, sugar and paneer and cook : Add salt to taste. Add 1 tsp sugar (optional). Check seasoning and consistency. Add 250 g paneer cubes and cook for 2-3 minutes.
6. Bon appetit : Garnish with Kasuri methi. Serve jain butter paneer masala with butter naan.
PREP TIME 10 minutes
COOK TIME 30 minutes
TOTAL TIME 40 minutes
• 1 tsp oil
• 2 tbsp butter
• 2 tsp Kashmiri red chili powder (or 1 tsp regular red chili powder)
• 1 tsp dried fenugreek leaves (Kasuri methi) powder
• ¼ cup broken cashews (kaju tukda)
• 2 tbsp melon seeds (magaj)
• Puree of 2 large tomatoes
• 250 gm paneer cubes
• 2 tbsp cream
• Salt
• 1 tsp sugar
• Water as required
• A handful of dried fenugreek leaves (Kasuri methi) for garnish
1. Make a paste of cashews and melon seeds
Soak 2 tbsp melon seeds and 1/4 cup cashews in warm water for 15 minutes. Strain away water, add in a grinder and make a smooth paste.
2. Sauté red chili powder and Kasuri methi powder
Heat 1 tsp of oil. Add 2 tbsp butter. Add 2 tsp Kashmiri red chili powder and 1 tsp Kasuri meth ipowder. Cook for 30 seconds.
3. Cook paste and tomato puree
Add prepared paste. Cook on low flame till oil oozes. Add 2 large pureed tomatoes. Cook till oil oozes.
Update: Recently when I made this recipe, after this stage I transferred the gravy to a grinding jar and made an absolutely fine paste. This gave a better texture.
4. Add cream and water
Add 2 tbsp heavy cream and cook for 3-4 minutes. Add 1 cup water and let it simmer.
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