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Jain Paneer butter masala Recipe

large number of the Indian population follow this kind of diet regime due to religious preferences or on certain Hindu festivals like Navratri, Janmashtmi, Diwali people cook sattvic food without onion and garlic. If you want to add sabut garam masala then u can use.

Prep time:
48minutes

cook time:
52minutes

serves:
3

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Tomato 250 gm

Tomato

Description

It is a glossy red color berry fruit, commonly considered as a vegetable. It comes from the night ...

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Tomato 250 gm

Tomato

Description

It is a glossy red color berry fruit, commonly considered as a vegetable. It comes from the night ...

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Salt

Salt

Description

Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Sugar 1sp

Sugar

Description

Sugar is a common sweetener made from juice of processed sugar beets and sugar cane or ...

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Turmeric Powder 1/3sp

Turmeric Powder

Description

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Red chili powder 2 sp

Red chili powder

Description

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Butter 3tb sp

Butter

Description

Butter is a pale yellow colored food which is produced when lactic acid producing bacteria are ad ...

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Paneer 300gm

Paneer

Description

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Dry Kasuri Methi Leaves 1sp

Dry Kasuri Methi Leaves

Description

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Broken Cashewnuts 1/4cup

Broken Cashewnuts

Description

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Fresh Cream 2sp

Fresh Cream

Description

Fresh cream is ivory colored cream with a velvety texture, made by processing and sterilising mil ...

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Garam Masala Powder 1sp

Garam Masala Powder

Description

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Details

Vegetarian

Level : Easy

Cuisine : NA

Course : NA

Allergy Information

- No allergies

Ingredients For Jain Paneer butter masala Recipe

Tomatoe 250 gm

Tomato

Description

It is a glossy red color berry fruit, commonly considered as a vegetable. It comes from the night ...

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Tomatoe 250 gm

Tomato

Description

It is a glossy red color berry fruit, commonly considered as a vegetable. It comes from the night ...

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Salt according taste

Salt

Description

Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Suger 1sp

Sugar

Description

Sugar is a common sweetener made from juice of processed sugar beets and sugar cane or ...

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Turmeric powder 1/3sp

Ground Turmeric

Description

Turmeric is obtained from the root of the Curcuma longa plant which belongs to the ginger family. ...

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Red chilli pd 2 sp

Red Chilli Powder

Description

Chili is a fruit that belongs to t ...

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Melted butter 3tb sp

Butter

Description

Butter is a pale yellow colored food which is produced when lactic acid producing bacteria are ad ...

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paneer 300gm

Paneer (Cottage Cheese)

Description

Paneer is made by curdling milk with acids like lemon juice, vinegar. It is non melting farmer cheese.

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Dry Kasuri Methi Leaves 1sp

Kasuri Methi

Description

Kasuri Methi is the term which refers to dried leaves of the fenugreek plant. It is used as a spi ...

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Broken Cashewnuts 1/4cup

Cashew

Description

Cashews are the kidney-shaped seed ...

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Fresh Cream (optional) fr garnish 2sp

Fresh Cream

Description

Fresh cream is ivory colored cream with a velvety texture, made by processing and sterilising mil ...

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Garam masala powder 1sp

Garam masala

Description

Garam Masala is a mixture of ground spices like black pepper, cardamom,cinnamon, cumin, cloves, n ...

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Methods

How to make Jain Paneer butter masala Recipe

1. Heat butter in a 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.
2. 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.
3. 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 5 minutes over low heat. Taste and adjust the seasoning according to preference.Now add the paneer cubes to the gravy, stir to combine.
4. 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.