What can be more enjoyable than a silky Paneer Butter Masala with hot Roti/Naan / Paratha !! I am sure answer is NOTHING 🙂 🙂 A bit spicy, tangy and delicious Gravy with Fresh Homemade Paneer results into a perfect Paneer vegetable. The best way to have this vegetable is little gravy with lots of Paneer Pieces .
My this post dedicated to all my friends who don’t like to add Onions and Garlic in each gravy vegetable. To make a perfect gravy without those ingredients is not very tough but of course its challenging. It needs a perfect blend of spices for a perfect taste. Friends who want to add onions and garlic to this recipe I have mentioned the procedure below.
Earlier in blog I have posted how to make perfect crumble free paneer at home. In this recipe I used homemade paneer only, but one can also use store bought but for perfect result use Fresh Paneer.
One can add Fresh Cream for richer taste and texture , though I avoided to make balance as I have used cashewnuts 😉 😉
For Gravy I have used Fresh Ripe Tomatoes with cashewnuts, Melon seeds. Fully Ripe Tomatoes gives perfect taste to Gravy. Tomatoes should not be too sour or too sweet. One can definitely adjust the quantity of Cashews according to liking and health factor 😉 😉
Checkout the video recipe for Paneer Butter Masala (No Onion No Garlic) here..
so now lets see the detailed recipe…
- 1 and 1/2 cup Cubed Fresh Paneer
- 3-4 Medium Sized Tomatoes, make puree
- 2 tsp Kasuri Methi
- 3 tsp Finely Chopped Fresh Coriander
- 2 tsp Red Dry chilli Powder
- 1 tsp Cumin Coriander Powder
- 1/2 tsp Garam Masala
- 1/2 tsp Turmeric Powder
- 4 tsp Butter
- 1 Bayleaf
- Ghee to fry Paneer (Optional)
To make Paste
- 2 Cloves
- 1 small piece of Cinnamon
- 2 Green Cardamom
- 1 and 1/2 tsp Cumin Seeds
- 1/4 cup Cashew Nuts
- 1 tsp oil
First in a kadai take all the ingredients under ‘to make paste’ . Roast on slow flame till cashews turn to sligh brown colour but ingredients should not be burnt. keep it aside and let it cool completely. Once cool add some water and make a smooth paste.
Friends who wants to use Onions for this recipe..in a kadai take few drops oil.. Saute sliced onions till brown on slow flame. Allow it cool completely and make a smooth paste. Saute this paste in oil and butter with tomato puree ..
For this recipe I have used blanched tomato puree. For that , just make a + sign on tomato. Add in boiling water and boil for 2 mins. Switch off the gas and cover the vessel . Let it be untouched for 10 to 15 mins. Take out the tomatoes. Once cooled peel the skin and chop it. Take this chopped tomatoes in mixer jar and make smooth puree.
In a kadai take some Ghee and fry Paneer cubes. Make sure Paneer should not get hard . Fry till paneer gets just light brown sides not fully dark. One can definitely skip this step and use direct paneer cubes as generally we get in all dhaba and Restaurant. I love to use Paneer in such way as it enhance the taste and aroma .
In Kadai take butter. Once heat fully add bay leaf and then add tomato puree . Sprinkle some salt and pinch of turmeric powder. Keep stirring. Cook till oil starts leaving sides. Then add All spices, cashew paste , kasuri methi and a cup of water. Mix nicely and cook for more 2 mins.
Now add paneer cubes and cook for more seconds on slow flame. Garnish with Chopped Coriander.
Serve hot with Roti/Paratha/Naan.
Hope you all will enjoy this easy and time saving method of super delicious Paneer Vegetables
Happy Cooking 🙂 🙂