In our family, during most of the festivals or on some particular week days (depending on one’s own faith), we mostly eat food without onion and garlic. On such days I look for different ideas or recipes to make the food taste good.
Paneer butter masala is one such recipe that can never go wrong and is an all time favorite among most Indian families. Here is my version of paneer butter masala without onion and garlic.
- Paneer – 200 grams
- Tomato (chopped into bigger chunks) – 3 (medium sized)
- Cashews – around 8
- Kasoori Methi – 1 tsp
- Salt – to taste
- Turmeric Powder – 1 tsp
- Coriander Powder – 2 tsp
- Cumin Powder – 1 tsp
- Ginger (chopped) – 1/2 inch
- Whole Garam Masala – 1 small cinnamon stick, 1 green cardamom, 1 black cardamom, 2 cloves, 5 whole black pepper
- Butter – 1 tbsp+1 tsp
- Water – 1 cup
Method of Preparation:
- Heat a kadhai/pan on medium flame and add one tsp butter to it. Add the tomato pieces and cashew to it. Sprinkle little salt. It will help soften the tomatoes.
- Let the tomatoes cook until tender. Cashew pieces will also become tender by this time. Switch off the flame and let the cooked tomato and cashew pieces cool down.
- Then put the cooked tomato and cashew to a blender jar and grind to a fine paste. Do not ever blend when the mixture is hot. Else, it will spill from the blender jar and create a mess in the kitchen.
- Now, heat the same pan and add 1 tbsp butter to it. Add all the whole garam masala’s at this stage.
- Once the garam masala is nicely mixed with butter to give a nice aroma, add ground tomato and cashew paste to it.
- Stir for some time and then add rest of the salt, turmeric powder, coriander powder, cumin powder and cook everything together till oil separates. (You may wish to add red chili powder as well at this stage.)
- Now add crushed kasoori methi to the masala and mix.
- In the meantime, cut paneer to pieces of desired shape and keep handy.
- Check the thickness of the masala that we are cooking and add water according to the desired consistency. I have added one small cup of water to it.
- Mix well and let the gravy be cooked for one minute.
- Now add the paneer pieces and cook for another three to four minutes.
- Switch off the flame and our paneer butter masala is ready to be served.
- Cooking the tomatoes first and then blending it gives a more vibrant color to the gravy that blending it first and then cooking it.
- For crushing kasoori methi, microwave it for 40-50 seconds. And then crush the dried leaves using your fingers.
- Do not cook panner for more than five minutes in any gravy. Otherwise it becomes chewy after it cools down.