paneer butter masala recipe without onion and garlic
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4.9 from 19 votes

no onion-garlic paneer butter masala

creamy, tangy and a spiced tomato and paneer based dish made without onion and garlic.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: main course
Cuisine: north indian, punjabi
Servings: 4
Calories: 262kcal
Author: Dassana Amit


for tomato puree

  • 4 medium tomatoes Or 300 grams tomatoes Or 2 cups diced tomatoes- pureed

for cashew paste:

  • 15 to 18 cashews, soaked in hot water for 30 minutes
  • 3 to 4 tablespoon water for grinding cashew

whole spices for paneer butter masala

  • 1 tejpatta (indian bay leaf)
  • 2 to 3 cloves (lavang)
  • ½ inch cinnamon (dalchini)
  • 2 green cardamoms (choti elaichi)
  • 1 single strand of mace (javitri)
  • 1 pinch asafoetida (hing)

other ingredients for paneer butter masala

  • 200 to 250 grams paneer (cottage cheese)
  • 2 to 3 tablespoon butter
  • 1 teaspoon kashmiri red chili powder or deghi mirch
  • 1.25 cups water or add as required
  • ½ teaspoon ginger paste Or ½ inch ginger - crushed to a paste in mortar-pestle
  • 1 green chili (hari mirch) - slit
  • ½ teaspoon garam masala powder
  • 1 teaspoon kasuri methi (dry fenugreek leaves) - crushed
  • 1 to 2 tablespoon chopped coriander leaves (dhania patta)
  • 2 tablespoon low fat cream (optional)
  • ¼ to 1 teaspoon sugar, add as per taste and depending on the sourness of the tomatoes
  • salt as required


preparing cashew paste

  • soak 12 to 15 cashews in a hot water for 20 to 30 minutes.
  • then drain and add the soaked cashews in a blender or grinder.
  • add 2 to 3 tbsp water and grind to a smooth paste.
  • remove the cashew paste and keep aside.

preparing tomato puree

  • in the same blender add chopped tomatoes.
  • blend to a smooth tomato puree. keep aside.

making paneer butter masala without onion garlic

  • now heat 2 to 3 tbsp butter in a pan or kadai.
  • allow the butter to melt.
  • then add the whole spices mentioned above in the ingredient list.
  • saute the spices till they become fragrant.
  • add ginger paste and saute the ginger paste till the raw aroma of ginger goes away.
  • add the prepared tomato puree. stir very well and simmer for 3 minutes.
  • then add 1 tsp kashmiri red chili powder.
  • stir and saute the tomato paste till you see fat releasing from the sides and top.
  • then add the cashew paste.
  • begin to stir and mix the cashew paste very well with the tomato paste. continue to saute on a low to medium flame, till you see specks of fat on the sides or on the top.
  • then add water and stir very well.
  • bring the gravy to a boil and then add ginger julienne and slit green chilies.
  • season with salt. check the taste and add sugar as required. i added 1/4 tsp sugar. you can add from 1/4 tsp to 1 tsp depending on sourness or 'khatas' of the tomatoes.
  • when butter masala gravy thickens a bit and you see fat specks on the top, then add paneer cubes. simmer for a minute.
  • now add crushed kasuri methi and garam masala powder. at this step, if you want you can add 2 to 3 tbsp of low fat cream or 1 to 2 tbsp of whipping cream.
  • stir and switch off the flame.
  • garnish this no onion no garlic paneer butter masala with chopped coriander leaves.
  • serve paneer butter masala with chapatis, rotis, steamed rice or jeera rice.


Calories: 262kcal | Carbohydrates: 7g | Protein: 9g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 53mg | Sodium: 700mg | Potassium: 224mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1005IU | Vitamin C: 11.6mg | Calcium: 248mg | Iron: 0.7mg