5 Irresistible Reasons to Try This Jain Paneer Butter Masala Recipe Today!

Looking for a luxurious yet pure meal experience? This Jain Paneer Butter Masala recipe brings all the richness and taste of traditional paneer butter masala — without using onion or garlic! Perfectly soft paneer cubes are simmered in a buttery, creamy tomato-cashew sauce, spiced delicately for that restaurant-style magic. Ideal for festivals, special dinners, or everyday indulgence, this recipe fits Jain dietary preferences while pleasing everyone at the table!

Jain Paneer Butter Masala

Anjana Rajput

Want something creamy, rich, and unadulterated? Without the use of garlic or onions, this Jain Paneer Butter Masala offers you all the opulent flavors of a restaurant-style dinner. A buttery, delicately flavored, and well-balanced tomato-cashew sauce simmers soft paneer cubes.

Print Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Dinner, Lunch, Main Course

Cuisine Indian, jain

Servings 4 People

Calories 310 kcal

Equipment

• 1 Heavy-bottomed kadhai or Non-stick pan
• Mixer grinder
• Knife & Chopping Board
• spoon
• Measuring cups and spoons

Ingredients

  

Gravy

• 3 Large tomatoes with chopped
• 10-12 Cashew nuts
• 1 green chile
• 1 ginger piece 1 inch
• 2 tbsp butter
• 1 tbsp oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1½ tsp coriander powder
• ½ tsp garam masala
• 1 tsp sugar
• salt to taste
• ½ cup water (adjust as needed)

For the Paneer

• 200 grams Paneer, cut into cubes
• 1 tbsp butter

For Garnish

• 2 tbsp Fresh cream
• Fresh coriander leaves , chopped

Instructions

 

• Make Tamato – Cashew Paste-

  Boil tamotoes , cashews , green chili ,ginger with 1/2 cup of water for 6 to 7 minuts

  cool it and then blend for smooth paste.
  
• Gravy Preparation –

  Heat oil and butter in a pan, add cumin seeds, and let them splutter. Add tomato-cashew paste,

  Cook on medium flame for 6-7 minuts till it thickens and oil start separating.
  
• Spice it Right –

  Add turmeric powder, red chili powder, coriander powder, sugar, and salt; mix well; and cook for 3-4 minutes.
  
• Add Paneer

  Add paneer cubes to the gravy and mix carefully.
  
• Final Touch

  Add garam masala and fresh cream. Stir once gently and Garnish with chopped coriander leaves.
  
• Serve , Enjoy –

  Serve hot with roti, naan, jeera rice .
  

Notes

Use fresh paneer for the best soft texture.

Cashews give a creamy texture — if unavailable, substitute with blanched almonds.

Do not overcook paneer; it becomes chewy.

Adjust the water based on the thickness of the gravy you prefer.

Skip green chili if you prefer a completely non-spicy version.

 

 

Conclusion-

This Jain Paneer Butter Masala recipe displays how pleasure and purity may coexist. This curry is so rich and creamy that it tastes great even without the onion and garlic. It’s ideal for vrat days, Jain holidays, or any family get-together, and your guests will be begging for more! Keep this recipe handy for those special occasions when you want to give a sumptuous, calming Indian meal that will be remembered for a long time.

Palak Paneer Without Onion Garlic (Jain Palak Paneer)

FAQ’s

Q1 – Can I use paneer that has already been prepared?
Yes, simply soften it by soaking it in warm water for ten minutes before using.

Q2. How can I substitute cashews?
The texture of cashews is better and creamier than that of blanched almonds.