Paneer Butter Masala | No Onion No Garlic easy recipe | Ready within 20 mins

Ideally I should be sleeping now as my kids have finally slept after chattering and more chattering (just like me 😁) but I decided to finish writing this (blog baby calls ❤️). Had planned to give it a break, actually fully from social media as I am someone who needs quiet time to focus inwards (the other side of me 😄) but that went for a toss as I got many beautiful feedbacks from my near and dear ones. So I had to post it and hence was active on my Facebook page (perfect example of how life never goes as per my plans 😬).

But I did listen to a lot of songs on repeat from Sanam and Maadhyam bands (my latest favourites ❤️❤️). The meaningful lyrics, combined with the singers’ soulful voices soothes me so much that I wonder what my life would have been without music. It’s as important as air and water for me (I know I am going overboard but that’s the truth 😁). Don’t know if anyone can understand this but once you fall in love with music, you just fall crazily and there’s no going back. 🎶❤️

That’s why I guess it’s called “falling” in love.. We slowly fall, without our control and by the time we know it, we have already fallen quite deeply into it.. ❤️ (sometimes there’s no way out and you don’t want to come out either 😍) – proof of my craziness 😅

Now coming back to today’s post before I lose my focus in my chatter (night time gives me ample time to think and write 😄), this combination is what I regularly make especially on days when we are fasting and don’t consume onion/garlic. The paneer butter masala comes out so delicious that you can never say it is a Satvik one. I make it only this way now and it can really beat restaurant ones anyday for sure (not exaggerating. Try it to know the magic 😍)

Hope you all try this and love it. Happy and healthy cooking! ❤️

RECIPE:

Ingredients:

200 grams Paneer cubes

1 Tbsp Butter or Ghee

1 Bay leaf

1/4 tsp Turmeric powder

1/2 tsp Coriander powder

1/2 tsp Cumin powder

1 tsp Red chilli powder or to taste

1 tsp Shahi Paneer Masala (I use catch brand) *substitute with any Garam masala powder of your choice

Salt to taste

2 Tbsp Milk

3 Tbsp Coriander leaves to garnish, finely chopped

To grind to paste:

2 to 3 medium sized Ripe Tomatoes

1 inch Ginger piece

2 Cloves

1 Cardamom

Step by step recipe:

1. Grind tomatoes, ginger, cloves and cardamom with about 1/4 Cup water to a smooth paste. Heat butter in a pan and add bay leaf along with the ground paste.

2. Allow it to cook, sauteing in between till the mixture turns thick (takes about 10 mins) and leaves the sides of the pan. Now add all the masala powders and salt.

3. Mix well. Now add milk and bring to a boil. Also add paneer cubes and cook for about 5 mins till paneer turns soft.

The colour looks orangy due to my kitchen lights and my mobile camera clarity. It comes out as shown in the main picture which was captured in daylight.

4. Remove from flame and garnish with coriander leaves. Mix well. Serve with rotis, rice or pulav.

Notes:

* I serve this with Peas Pulav. For peas pulav, heat 1 Tbsp ghee in a pan. Add bay leaf. Add washed and drained 1 Cup Rice along with about 1/2 Cup frozen peas and salt. Add water and cook till the rice turns soft yet firm. Amount of water depends on the variety of your rice. Garnish with coriander leaves.

* Please use ripe and bright red tomatoes for best results as it really makes a difference in the flavour. You can increase the number of tomatoes to 3 if you want to make more of the gravy.

* Cooking the ground paste very well till the rawness completely goes away is the most important step in this recipe.

* You can also add 1 Tbsp Tomato ketchup to the curry along with the masala powders if you are not particular about “no onion no garlic”. I add when we are not fasting and it adds a wonderful flavour to the curry. ( Some brands of ketchup contains garlic paste.)

* I use Catch Shahi Paneer Masala to make this curry as the flavours are great and it does not contain garlic or onion powders. You can use any powder of your choice though.

* Milk can be substituted with cream for a richer version but add cream after cooking paneer and don’t cook much after adding it.

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