Paneer Makhani (No Onion No Garlic)

The popular Indian recipe which needs no introduction. This recipe is for Paneer Makhani (or Paneer Butter Masala) without any onions or garlic, and it is equally delicious & appetising.

Also try: Paneer Butter Masala, Paneer Kaali Mirch or Paneer Do Pyaaza.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 5 mins, Cooking – 25 mins, Total – 30 mins.

Servings: 2


  1. Paneer (Indian cottage cheese) – 200 grams (cut into cubes)
  2. Tomato – large (roughly chopped)
  3. Green Chilli – 2 (roughly chopped)
  4. Ginger – 1 inch (roughly chopped)
  5. Cashew – 4
  6. Kasuri Methi (Dried Fenugreek Leaves) – 1 tsp
  7. Kashmiri Red Chilli powder – 1 tsp
  8. Coriander powder – 1 tsp
  9. Garam Masala powder – 1/2 tsp
  10. Fresh Cream – 2 tbsp
  11. Butter – 1 tbsp
  12. Oil – 1 tbsp
  13. Water – 1/2 cup or as required
  14. Salt to taste.

PS: 1 Cup = 250 ML.

How to make Paneer Makhani:

  1. Heat oil in a pan or a kadai and add tomatoes, green chillies, ginger and cashews. Cook until tomatoes are soft
  2. Turn off the flame and let it cool down. Now blend it to a fine paste, strain it through a strainer by pressing it nicely to get the maximum paste out of it, keep aside 
  3. Heat butter in a pan or a kadai and add the paste along with 1/2 cup water. Cover it and cook for 4-5 mins on a medium flame
  4. Add red chilli powder and coriander powder, mix and cook covered for another 2-3 mins on a medium flame
  5. Add crushed kasuri methi, cream and garam masala. Mix and cook for a min
  6. Add paneer and salt. Mix and cook for 2-3 mins 
  7. Your Paneer Makhani is ready. Serve hot with your favorite bread or rice.


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