No Onion No Garlic Paneer Butter Masala – Rich, Creamy & Flavorful by NONG

Name: Paneer Butter Masala
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 servings
Cuisine: Indian
Ingredients: 150.00 gm Paneer; 4.00 nos Red Tomato; 12.00 nos Kaju (cashews); 1.00 inch piece Ginger; 1.00 small bunch Coriander roots; 1.00 tsp Kashmiri Mirch powder; 3.00 nos Elachi (cardamom); 1.00 small piece Javitri (Mace); 3.00 tsp Oil; 10.00 gm Butter; 3.00 tsp Cream; 1.00 to Taste Salt; 0.50 tsp Elachi powder; 0.50 tsp Kasoori methi; 2.00 nos Green chilli

Indulge in the royal taste of NONG’s No Onion No Garlic Paneer Butter Masala, a luxurious and flavorful curry crafted for Sattvic and Jain-friendly diets. This dish features soft, melt-in-mouth paneer cubes simmered in a buttery, tomato-based gravy enriched with fresh cream and mild aromatic spices.

Despite being made without onion and garlic, the curry delivers a perfectly balanced flavor — rich, smooth, and mildly sweet. Ideal for pairing with naan, roti, or steamed rice, it’s a comforting dish that turns everyday meals into a celebration.

Whether for festivals, family dinners, or special occasions, this authentic No Onion No Garlic Paneer Butter Masala offers a wholesome dining experience that everyone — from kids to adults — will love.

🌿 Pure Vegetarian · No Onion · No Garlic

Paneer Butter Masala

Reference Cooking Video

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Prep Time 15 min

Cook Time 25 min

Difficulty Easy

Servings

format_list_bulleted Ingredients

15 items

Quantities scale automatically with servings

150.00 gm Paneer
4.00 nos Red Tomato
12.00 nos Kaju (cashews)
1.00 inch piece Ginger
1.00 small bunch Coriander roots
1.00 tsp Kashmiri Mirch powder
3.00 nos Elachi (cardamom)
1.00 small piece Javitri (Mace)
3.00 tsp Oil
10.00 gm Butter
3.00 tsp Cream
1.00 to Taste Salt
0.50 tsp Elachi powder
0.50 tsp Kasoori methi
2.00 nos Green chilli

checklist Step-by-Step Instructions

1
In a pan, add roughly chopped red tomatoes, cashews (kaju), ginger, coriander roots, whole elachi (cardamom), a small piece of javitri (mace), and 1-2 cups of water. Boil for about 10-12 minutes until the tomatoes are very soft.
2
Let the mixture cool down, then blend it into a fine, smooth puree. Strain the puree through a sieve to ensure a silky texture.
3
Heat 3 tsp oil and 10gm butter in a pan or kadhai over medium heat.
4
Add the strained tomato-cashew puree to the pan and mix well.
5
Add 1 tsp Kashmiri mirch powder and salt to taste. Cook on medium-low heat for 8-10 minutes until the gravy thickens and oil starts to separate.
6
Stir in 3 tsp of cream to make the gravy rich and creamy. Let it simmer for 2-3 minutes.
7
Add paneer cubes (150gm) and 2 slit green chillies to the gravy. Mix gently.
8
Sprinkle 1/2 tsp elachi powder and 1/2 tsp crushed kasoori methi over the gravy. Give it a gentle stir.
9
Simmer for another 2 minutes so the paneer absorbs the flavors. Turn off the heat.
10
Serve hot with naan, roti, or jeera rice.