I'm sharing this "No Garlic No Onion" Paneer Masala Curry recipe with you all. It's mild in flavor, creamy in texture & yummy in taste. Frankly I love adding onion to any curry, I believe that addition of it adds flavor to curry & makes it much tastier. But sometimes I like to slip it from cooking & love enjoying satvik food.
Cook Time-25mins
Serves-3People
Pairs with rice, roti & naan.
Ingredients
2Tbs oil
2&1/2Cups paneer cubes
3Tbs oil+2Tsp butter/ghee
1Tsp cumin
Cinnamon small piece
2Elachi's
2Tsp grated ginger
4 Tomatoes pureed
1Tsp garam masala powder
2Tsp chili powder
1Tsp coriander cumin powder
2Tbs cashews {soak in milk for 15mins}
1/2Cup milk
1Tbs kasoori methi
Salt to taste
1Tsp sugar
Coriander for garnish
Directions
Frying paneer
- Heat with pan with 2tbs oil. Add in chopped paneer to pan & fry them crisp. Dry them on a paper towel.
For gravy
- Heat pan with oil & ghee. Add cumin, cinnamon & elachi to pan. Fry for few seconds till the jeera goes to light brown in color.
- Next add in ginger & pureed tomato pulp to pan. Mix them well & bring it to boil.
- Add in garam masala powder, chili powder, coriander cumin powder, salt & sugar to pan.
- Cook them on low heat. Mean while grind cashews & milk to a smooth paste. Add it to the pan along with kasoori methi & cook it on low heat for 5mins.
- Add in the fried paneer to gravy & cook on low heat till the gravy becomes thick. Adjust salt & chili powder if needed.
- Once the gravy thickens swith off heat & garnish with coriander leaves.
- Serve warm with a slice of lemon.
Note
- Skip the frying part of paneer if you want t add in the paneer as it is.
- You can replace oil with ghee. But mixing both with cut down some fat from ghee, while making the dish flavor full.
