Jain Paneer Butter Masala Recipe

This Jain style paneer butter masala recipe is a tasty, creamy curry without onion, garlic, and ginger – a restaurant-style paneer makhani.

Estimated reading time: 3 minutes

• Jain Style Paneer Butter Masala
• Watch Paneer Butter Masala Video
• Serving Suggestion
• My Tried and True Tips
• Jain Paneer Butter Masala Recipe

Jain Style Paneer Butter Masala

According to Google, there are millions of results when you search for a paneer butter masala recipe. What is so special about my butter masala recipe? It has a thick, creamy, sweet, and spicy famous makhani gravy prepared without using onion, garlic, ginger, or cream . It is a simple, easy, and sattvic version of my restaurant style paneer butter masala . No artificial color is added to this makhani masala .

In India, no onion no garlic diet is one of the most common food preferences.

Many of the Indian population follow this kind of diet regime due to religious preferences or on certain festivals like Navratri, Janmashtmi, Paryushan, and Diwali , people cook sattvic food without onion, ginger, and garlic. Hence, there are tons of Indian food recipes without onion or garlic.

Watch Paneer Butter Masala Video

Serving Suggestion

This is a typical Mughlai style curry. It tastes perfect with whole wheat naan , paratha, poori , jeera rice , or even simple chapati.

For an indulgent festive feast, serve paneer butter masala with jeera aloo , mint raita , suji halwa , and poori. For a low-carb combination, serve makhani gravy with quinoa or brown rice.

My Tried and True Tips

• Soak paneer in lukewarm water for 5 – 10 minutes. This process makes the paneer super soft and mouth-melting. You can use homemade masala paneer also for this recipe.
• Use the bright red ripe tomatoes for the gravy. These tomatoes will give the color to the gravy.
• After grinding, filter the makhani gravy using a sieve before adding a paneer. This step makes the gravy restaurant style smooth.
• Do not add too much water while grinding the masala, as the paneer butter masala has a thick and luscious gravy.
• If the makhani gravy is too thick , add ¼ cup milk or cashew milk to get the desired consistency.
• Instead of sugar, you can also use ¼ cup tomato paste or ketchup . Nowadays, no onion, garlic tomato sauce, or ketchup is easily available in supermarkets.
• I highly recommend using Kashmiri red chilies , they are mild in taste, and second, they give a bright color to the gravy.
• The kasuri methi (dry fenugreek leaves) give the butter masala gravy the most sort after flavor and aroma. It is a key ingredient for this paneer makhani recipe.

More Paneer Recipes

• Paneer Kali Mirch
• Paneer Jalfrezi
• Paneer Pulao
• Paneer Curry
• Matar Paneer
• Chilli Paneer

Get my 15+ Paneer Recipes here

Ingredients

• ▢ 200 gram paneer (cottage cheese), cut into cubes
• ▢ ¼ Cup ghee
• ▢ ¼ Cup cashew
• ▢ 3 – 4 Kashmiri red chilli
• ▢ 1 ¼ Cup chopped tomato (ripe and red)
• ▢ Salt to taste
• ▢ 1 teaspoon sugar
• ▢ 1 teaspoon red chili powder
• ▢ 1 teaspoon Garam masala powder ( see recipe )
• ▢ ½ Cup water
• ▢ 1 tablespoon Kasuri Methi (dry fenugreek leaves)
• ▢ 1 tablespoon chopped fresh coriander

Instructions

• Heat ghee in a heavy bottom kadhai or wok over medium flame. Add red chili and cashews. Fry for 10 – 20 seconds.
• Next, add chopped tomato and season with salt. Cook the tomatoes till they are mushy and the oil starts separating from the masala.
• Once tomato masala is ready, add water and stir to mix. Turn off the heat. Transfer the tomato masala to a blender. Grind to a smooth paste.
• In the same pan, add the makhani sauce. Filter it using a sieve or fine mesh to get a smooth gravy.
• Add red chili powder, sugar, garam masala , and salt. Stir to combine. Bring the gravy to a boil once, reduce the heat and allow to simmer for 3 – 5 minutes over low heat. Taste and adjust the seasoning according to preference.
• Now add the paneer cubes to the makhani gravy, stir to combine, reduce the heat to low, and cook for 5 minutes.
• Add the crushed kasuri methi leaves and mix nicely. Garnish with cream and fresh coriander.
• Serve the Paneer Butter Masala with chapati or naan .

Recipe Notes:

• After grinding it is essential to filter the makhani gravy using a sieve before adding paneer. This step makes the gravy restaurant style smooth.
• Do not add too much water while grinding the masala as the paneer butter masala has a thick and luscious gravy.
• Instead of sugar, you can use ¼ cup tomato paste or sauce as well. Nowadays, there are no onion no garlic tomato sauce, or ketchup easily available in the supermarkets.
• Adjust the amount of red chilies and garam masala as per personal preference. My makhani gravy has a mildly sweet taste and low spiciness.
• You can store this makhani curry paste. Follow my tips .

Nutrition

We follow a strict NO SPAM Policy

Jain Paneer Butter Masala Recipe

Equipment

• Heavy Bottom Kadhai

Ingredients

• 200 gram paneer (cottage cheese), cut into cubes
• ¼ Cup ghee
• ¼ Cup cashew
• 3 - 4 Kashmiri red chilli
• 1 ¼ Cup chopped tomato (ripe and red)
• Salt to taste
• 1 teaspoon sugar
• 1 teaspoon red chili powder
• 1 teaspoon Garam masala powder ( see recipe )
• ½ Cup water
• 1 tablespoon Kasuri Methi (dry fenugreek leaves)
• 1 tablespoon chopped fresh coriander

Instructions

• Heat ghee in a heavy bottom kadhai or wok over medium flame. Add red chili and cashews. Fry for 10 - 20 seconds.
• Next, add chopped tomato and season with salt. Cook the tomatoes till they are mushy and the oil starts separating from the masala.
• Once tomato masala is ready, add water and stir to mix. Turn off the heat. Transfer the tomato masala to a blender. Grind to a smooth paste.
• In the same pan, add the makhani sauce. Filter it using a sieve or fine mesh to get a smooth gravy.
• Add red chili powder, sugar, garam masala , and salt. Stir to combine. Bring the gravy to a boil once, reduce the heat and allow to simmer for 3 - 5 minutes over low heat. Taste and adjust the seasoning according to preference.
• Now add the paneer cubes to the makhani gravy, stir to combine, reduce the heat to low, and cook for 5 minutes.
• Add the crushed kasuri methi leaves and mix nicely. Garnish with cream and fresh coriander.
• Serve the Paneer Butter Masala with chapati or naan .

Video

Notes

• After grinding it is essential to filter the makhani gravy using a sieve before adding paneer. This step makes the gravy restaurant style smooth.
• Do not add too much water while grinding the masala as the paneer butter masala has a thick and luscious gravy.
• Instead of sugar, you can use ¼ cup tomato paste or sauce as well. Nowadays, there are no onion no garlic tomato sauce, or ketchup easily available in the supermarkets.
• Adjust the amount of red chilies and garam masala as per personal preference. My makhani gravy has a mildly sweet taste and low spiciness.
• You can store this makhani curry paste. Follow my tips .

Nutrition

Kung Pao Chicken is one of the most popular dishes of Szechuan cuisine—perfectly salty, sweet, sour, with that signature spicy “tingle.”

• About Kung Pao Chicken
• Hina’s Tried and True Tips
• Watch Kung Pao Chicken Video
• Serving Suggestion
• Kung Pao Chicken Recipe

About Kung Pao Chicken

The Kung Pao Chicken recipe originated in the Sichuan province of China, well-known for its hot peppers. It is also known as Chicken Gong Bao . It is a sweet and spicy chicken dish widely popular in restaurants and takeout joints worldwide.

Kung Pao is the best thing that can happen on a Friday night. Or for, say, on any night when you are planning a fun family dinner.

After testing many Kung Pao recipes, I conclude that you cannot simultaneously think of healthy and takeaway-style chicken. It is the kind of dish that requires a bit of frying and involves cornstarch. Without these two, I doubt there can be any good Kung Pao.

Hence, I am sharing a truly restaurant-style Chicken Kung Pao recipe that is delicious and easy to follow at home.

The authentic Gong Bao recipe requires Sichuan peppers and other local ingredients. I have tweaked the authentic recipe to make it more practical or workable for everybody.

Looking for more Chicken recipes?

Hina’s Tried and True Tips

• Use bite-size pieces of chicken . This helps in the quick cooking and frying of the chicken pieces. The large pieces of chicken usually take a longer time to get cooked.
• Can I skip cornstarch? Cornstarch makes the sauce gooey and finger-licking good. You can use potato starch or rice flour to thicken the sauce. If you do not care about the consistency of the sauce, then go ahead and skip adding starch.
• Is frying chicken necessary? Yes absolutely. Those crispy bits of chicken dunked in sweet and spicy sauce is the soul of this chicken recipe. To save a few calories, you can air-fry the marinated chicken till crisp.
• Can I make vegetarian kung pao? Yes, absolutely. Use paneer (cottage cheese), tofu, cauliflower, broccoli, or mushroom instead of chicken. Keep the sauce and other ingredients the same. You will end up with a delicious bowl of vegetarian or vegan kung pao.

Watch Kung Pao Chicken Video

Serving Suggestion

Kung Pao Chicken is an Asian-style main course dish. Serve it with – Chilli Garlic Noodles , Pineapple Fried Rice , plain jasmine rice, or fried rice of your choice.

A few side dishes that taste great with chicken kung pao are – smashed cucumber salad , classic steamed bok choy, garlic spinach, or stir-fried broccoli .

Love Asian flavours? Here are a few of my favourites I make on repeat for dinner – Asian Chicken Meatballs , Thai Basil Chicken , or the Chicken Fried Rice .

follow me on Youtube or Instagram for latest recipes.

Ingredients

Ingredients for marinade

• ▢ 500 gram boneless & skinless chicken, cut into bite-size pieces
• ▢ 2 teaspoon dark soy sauce
• ▢ ½ teaspoon white pepper or to taste
• ▢ ¼ Cup cornflour (cornstarch)
• ▢ 1 tablespoon sesame oil
• ▢ Salt to taste

Ingredients For Sauce:

• ▢ ½ Cup diced yellow bell pepper
• ▢ ½ Cup diced red bell pepper
• ▢ 2 – 4 dry red chilies
• ▢ 1 tablespoon chopped ginger
• ▢ 1 tablespoon chopped garlic
• ▢ 2 tablespoon fine chopped celery or spring onion
• ▢ 1 tablespoon dark soy sauce
• ▢ 2 teaspoon sriracha sauce or red chili sauce
• ▢ ½ teaspoon brown sugar
• ▢ 1 teaspoon white vinegar
• ▢ ¼ Cup water
• ▢ 1 tablespoon cornflour (cornstarch)
• ▢ Salt to taste
• ▢ 6 tablespoon sesame oil or cooking oil

Ingredients For Garnish:

• ▢ 1 tablespoon roasted peanuts
• ▢ 1 tablespoon chopped spring onion greens

Instructions

Marinate Chicken:

• Rinse the chicken pieces in water and pat dry with paper towels. Marinate the chicken pieces in oil, soy sauce, pepper, salt, and cornflour. Set aside for 15 – 20 minutes or keep in the fridge overnight.

Fry Chicken:

• Heat up a wok with 4 tablespoons of oil. Stir-fry the marinated chicken pieces until they are cooked and turn pale white in color. Transfer to a plate lined with a paper towel and set aside.

Prepare Sauce:

• Combine soy sauce, sriracha sauce, vinegar, sugar, cornflour and water in a bowl. Keep aside till required.
• In the same wok, heat remaining oil and stir fry the bell peppers for a minute. Transfer them to a bowl and keep aside.
• Add the chopped ginger, garlic, and dried red chilies. Stir fry until aromatic or 10 – 20 seconds.
• Next, add the chopped celery or spring onion and quickly stir-fry for less than a minute.
• Now, add the fried chicken pieces and mix nicely. Add the sauce mixture, salt, and stir-fry until the chicken pieces are nicely coated with the sauce. Allow the chicken to cook in the sauce for 5 – 10 minutes.
• Add the bell peppers and stir to combine. Turn off the heat.
• Garnish Kung Pao with roasted peanuts and spring onion greens.
• Serve Kung Pao Chicken with steamed jasmine rice.

Recipe Notes:

• Adjust the amount of salt as per the taste of the sauces and the sodium amount in each sauce.
• If you like the sauce fierce add more chili sauce or if you prefer it little sweeter be generous with the brown sugar.
• Adjust the consistency of the gravy by adding more or less water.
• Use bite-size pieces of chicken . This helps in the even cooking and frying of the chicken pieces.
• If you do not care about the consistency of the sauce then skip cornstarch.

Nutrition

We follow a strict NO SPAM Policy