Paneer Butter Masala without Onion and Garlic

Paneer Butter Masala without onion and garlic is creamy, tangy and little spicy tomato based gravy. This recipe came to my rescue when one of my family friend visited my place who were on vratha/vrat where they cannot consume neither onion nor garlic for couple of days. Till that time, I haven't tried Paneer butter masala without garlic or onion.

Ingredients:

Paneer - 200gms

Tomato - 4 large

Cashews - 5

Almonds - 5

Butter - 3 tbsp

Bay leaf - 1

Cloves - 2

Cinnamon - 1/2 inch

Cardamom - 1

Ginger paste - 1 tsp

Kashmiri red chilli powder - 1 tsp

Dhaniya powder - 1/2 tsp

Jeera powder - 1/4 tsp

Garam masala powder - 1/2 tsp

Sugar - 1 tsp

Fresh cream - 2 tbsp

Kasuri Methi - 2 tbsp

Coriander leaves - 1 tbsp

Salt to taste

Water as required

Method:

Step 1 : Dice paneer into cubes and soak in a warm water. This makes paneer soft. Same water can be added into the gravy.

Step 2 : Soak cashew and almonds into a hot water for 15 to 20 mins. Then drain water from cashew and almonds and make a fine paste in a blender by adding little water.

Step 3 : Add chopped tomato into same mixer and blend into a smooth tomato puree.

Step 4 : Heat kadai and add butter. Add spices (bay leaf, clove, cinnamon, cardamom) and saute till get aroma from spices.

Step 5 : Add ginger paste and fry till raw smell of ginger goes away.

Step 6 : Add pureed tomato into it and simmer for 10 to 15mins or till raw tomato smell goes away.

Step 7 : Add red chilli powder, dhaniya powder, jeera powder and stir well. Allow it cook for 2 to 3 mins with masala.

Step 8 : Add cashew paste and sugar and saute for another 2 to 3 mins.

Step 9 : Add required amount of water into it to get required gravy consistency. Add salt as per the taste. Extra sugar(1/2 to 1 tbsp) can be added to reduce tangy taste or sourness of tomato.

Step 10 : Once the gravy get desired consistency then add paneer cubes and crushed kasuri methi and garam masala powder and cook for 1 mins.

Step 11 : Add fresh cream into the gravy and stir well and switch off the flame. Garnish with finely chopped coriander leaves. (This step is Optional)

Serve Paneer masala with chapatis, pulka or rotis.

Step by Step pics:

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