This Jain Paneer Makhani is ready in under 30 minutes! Made without onion or garlic, it's prepared with tomatoes, paneer, cashews, and spices. Enjoy rich, restaurant-quality flavors right in the comfort of your home!
What I love about this paneer makhani recipe is that it uses no onion or garlic in the gravy and still packs a punch of flavor. I make paneer curry, paneer butter masala, and other paneer dishes a few times a month at home, and it pairs so well with ragi chapati or phulka roti.
Although I’ve been making No Onion No Garlic Paneer Makhani for a while, I actually learned this recipe from the head chef at Sattvam restaurant in Bangalore, who makes the most lip-smacking Jain Paneer Makhani. While my recipe was similar, the chef taught me his simplified version, and I just had to share it with you!
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Why This Recipe Works?
- No onion, no garlic recipe, perfect for those who avoid or are intolerant to these ingredients.
- Simple and quick to make, ideal for festive days or everyday meals.
- Delivers rich, restaurant-style flavors with minimal ingredients.
- Versatile enough for variations, like adding garlic, whole spices or vegetables for different flavors.
- Freezer friendly. I always make a large batch to enjoy later.
- Make ahead recipe. Perfect for parties, buzy days or any occasion.
Ingredients
- Tomatoes
- Cashews
- Butter
- Spices: Coriander powder, cumin powder, Kashmiri chili powder, green cardamom powder, garam masala
- Paneer (store-bought)
Substitutions
- Almonds: No cashews? Simply soak almonds, peel the skin, and use the blanched almonds in the recipe.
- Poppy seeds: An excellent replacement for cashews. Soak ¼ cup of poppy seeds in water, blend with tomatoes, and use in the recipe.
Variations
- Garlic: Add 2-3 garlic cloves if you love garlic. It’s delicious!
- Whole spices: You can add cinnamon sticks and bay leaves to enhance the flavor of the makhani gravy.
- Red Pepper: Add diced red pepper to the gravy along with the spices.
How to Make Paneer Makhani?
Add tomatoes, cashews and ½ cup of water to a pan. Bring it to a boil, and then let it simmer for 5 minutes. This step helps take away the raw taste of tomatoes and softens them. After that, let it cool.
Next, transfer everything to a blender jar and blend it into a smooth puree. You want it to have a nice, creamy texture.
Now, heat butter in a pan and add the pureed tomato and cashew gravy. Let it cook on medium flame for about 5 minutes, or until the color changes and the gravy starts leaving the sides of the pan. Add your spices and salt and cook for another 2 minutes.
Pour in a bit of milk and cream, bring it to a simmer, and let it thicken. Finally, add the paneer cubes and cook for another 5 minutes.
Once done, turn off the heat, add kasuri methi, and your Jain Paneer Makhani is ready to serve!
Sandhya's Pro Tips
- Use only fresh, ripe tomatoes for the best flavor.
- For a richer taste, use a combination of butter and oil to make the gravy.
- You want a silky smooth texture of the gravy. Always blend the tomato-cashew mixture to a smooth paste. If your blender isn’t very powerful, sieve the mixture after processing to remove any chunks.
- You don't need turmeric powder in this recipe as it will alter the natural color of the gravy.
- Soak the paneer cubes in hot water for about 5 minutes. Drain the water, then add the paneer to the curry for soft, spongy pieces.
Serving Suggestions
I like to serve this Jain Paneer Makhani with jeera rice, vegetable pulao, plain paratha, or chapatis.
If you have leftover makhani, try making Makhani pasta! Just add the cooked pasta to the curry, thin it with a little water, season with salt, and finish with some fresh coriander leaves. It’s so good!
Storing Leftovers
- In the fridge: Transfer the curry to an airtight container and store it in the fridge for up to 3 days.
- In the freezer: I always make a large batch and store it in freezer-safe containers. Once cooled, portion it, seal, and label. It keeps in the freezer for up to 6 months. To reheat, simply defrost in the microwave and cook for a few minutes.
Recipe FAQ's
Paneer Makhani and Paneer Butter Masala are made with similar ingredients, but Paneer Makhani is simpler, lighter, and uses fewer spices. Paneer Butter Masala has a deeper, more complex taste due to the additional ingredients like onions and garlic.
Paneer Makhani has a mild, slightly sweet taste. The paneer is cooked in a creamy tomato sauce that's lightly spiced with a bit of tang from the tomatoes and a touch of sweetness from the cream and cashews. It's not too sweet, just balanced.
More Paneer Recipes
Ingredients
- 3 medium tomatoes diced
- 15 cashews
- ¾- 1 Cup water
- 2 tablespoon Unsalted Butter
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon garam masala
- ½-¾ teaspoon ground cardamom
- ¾ - 1 teaspoon Kashmiri Red Chilli Powder
- Salt to taste
- ¼ cup fresh cream I use double cream. You can also use heavy cream.
- ¼ cup milk
- 400 g Paneer
- 1 teaspoon dried fenugreek leaves kasuri methi
Instructions
- Add tomatoes and cashews in a pan. Add ½ cup of water, bring it to a boil, and then let it simmer for 5-7 minutes. This step helps take away the raw taste of tomatoes and softens them. After that, let it cool for 5 minutes.
- Next, transfer everything to a blender jar and blend it into a silky smooth puree. You want it to have a nice, creamy texture.
- Now, heat butter in a pan and add the pureed tomato and cashew gravy. Let it cook on medium flame for about 5 minutes, or until the color changes. Add your spices and salt and cook for another 2 minutes. Add ½ a cup of water, stir.
- Pour in milk and cream, bring it to a simmer, and let it thicken. Finally, add the paneer cubes and cook for another 2 minutes.
- Once done, turn off the heat, add kasuri methi (optional), and your Jain Paneer Makhani is ready to serve! For presentation, you can add a drizzle of cream.(optional)
Notes
Sandhya's Pro Tips
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- Use only fresh, ripe tomatoes and fresh ginger for the best flavor.
-
- For a richer taste, use a combination of butter and oil to make the gravy.
-
- You want a silky smooth texture of the gravy. Always blend the tomato-cashew mixture to a smooth paste. If your blender isn’t very powerful, sieve the mixture after processing to remove any chunks.
-
- You don't need turmeric powder in this recipe as it will alter the natural color of the gravy.
-
- Soak the paneer cubes in hot water for about 5 minutes. Drain the water, then add the paneer to the curry for soft, spongy pieces.
- If you are simply making no onion no garlic paneer makhani, you can add 1 tablespoon ginger to the recipe.
Deepa says
You haven't mentioned when to add paneer.. Whether we have to fry it or not..
Corina Blum says
It sounds delicious! I haven't made a paneer curry for ages and this one sounds so delicious and easy. I hope to try it soon.
Sreelatha @ Framed Recipes says
OMG!! that looks so gooooood Sandhya. I agree, love keeping meal times simple but indulgent.