No Onion No Garlic Paneer Butter Masala is a delicious and creamy North Indian curry prepared without onion, garlic, and root vegetables, following Jain dietary traditions. This vegetarian delicacy is made with soft paneer cubes cooked in a rich tomato-based gravy infused with aromatic spices, butter, cream, and traditional Indian flavors. Despite the absence of onion and garlic, this Jain-style paneer butter masala delivers a wonderful balance of sweetness, tanginess, and spice.
Perfect for festive occasions,family dinners, or special meals, this restaurant-style curry pairs beautifully with naan, roti, paratha, or steamed rice. The smooth texture and rich flavor make it a favorite among both Jain and non-Jain food lovers.
Ingredients for Jain Paneer Butter Masala
For Paneer:250 grams paneer (cubed)
1 tablespoon butter
1 teaspoon oil
A pinch of turmeric powder
A pinch of salt
For Jain Butter Masala Gravy:3 large ripe tomatoes (pureed)
15–20 cashews (soaked in warm water)
2 tablespoons butter
1 tablespoon oil
½ cup fresh cream
½ cup milk
1 teaspoon ginger paste (optional, if allowed in your Jain diet)
1 teaspoon Kashmiri red chili powder
½ teaspoon turmeric powder
1 teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon garam masala
1 teaspoon kasuri methi (dried fenugreek leaves)
1 teaspoon sugar (optional, to balance tomato tanginess)
Salt as needed
Whole Spices:1 small cinnamon stick
2–3 cloves
2 green cardamoms
1 bay leaf
How to Make Jain Paneer Butter Masala
Step 1: Prepare PaneerHeat butter and oil in a pan.
Add paneer cubes, a pinch of turmeric, and little salt.
Lightly sauté until paneer turns slightly golden.
Remove and keep aside.
Step 2: Prepare Jain GravyHeat butter and oil in a deep pan.
Add cinnamon, cloves, cardamom, and bay leaf. Sauté for a few seconds until aromatic.
Add tomato puree and cook on medium flame until the tomatoes become soft and the oil starts separating.
Blend soaked cashews with little milk into a smooth paste.
Add cashew paste to the tomato mixture and cook for 3–4 minutes.
Step 3: Add SpicesAdd Kashmiri red chili powder, turmeric powder, coriander powder, and cumin powder.
Mix well and cook until the spices blend with the gravy.
Add milk and simmer for a few minutes.
Add cream, salt, and sugar. Mix gently.
Step 4: Add PaneerAdd sautéed paneer cubes to the gravy.
Sprinkle garam masala and crushed kasuri methi.
Cook for 2–3 minutes on low flame.
Turn off the flame and garnish with fresh cream and coriander leaves.