Go Back

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
Cook Time 25 minutes
Total Time 30 minutes
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.
    Jain Paneer Butter Masala Recipe
  • 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.
    Jain Paneer Butter Masala Recipe
  • Spice it Right -
    Add turmeric powder, red chili powder, coriander powder, sugar, and salt; mix well; and cook for 3-4 minutes.
    Jain Paneer Butter Masala Recipe
  • Add Paneer
    Add paneer cubes to the gravy and mix carefully.
    Jain Paneer Butter Masala Recipe
  • Final Touch
    Add garam masala and fresh cream. Stir once gently and Garnish with chopped coriander leaves.
    Jain Paneer Butter Masala Recipe
  • Serve , Enjoy -
    Serve hot with roti, naan, jeera rice .
    Jain Paneer Butter Masala Recipe

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.