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Jain Paneer Butter Masala

The Quirky Foodster Team

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15 minutes
Prep
30 minutes
Cook
4
Servings

Ingredients

  • 500 g (1 lb) paneer, cut into cubes
  • 700 g (5-6 medium) ripe tomatoes, roughly chopped
  • 50 g (1/3 cup) raw cashews, soaked in warm water for 15 minutes
  • 3 tbsp butter
  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 1 small cinnamon stick
  • 2 cloves
  • 1/4 tsp asafoetida
  • 1 tsp Kashmiri red chilli powder (for colour, mild heat)
  • 1 tsp garam masala
  • 1 tbsp sugar
  • Salt, to taste
  • 60 ml (1/4 cup) fresh cream
  • 1 tsp dried fenugreek leaves (kasuri methi), crushed
  • 10 g (2 tbsp) fresh coriander, chopped

Method

  1. Heat 1 tbsp of the butter with the oil in a pan. Add the cumin seeds, bay leaf, cinnamon and cloves, and sizzle for 30 seconds.
  2. Add the asafoetida and tomatoes, and cook over medium heat for 12-15 minutes, stirring occasionally, until completely softened and the oil begins to separate at the edges.
  3. Remove the whole spices, then blend the tomato mixture with the drained cashews until completely smooth. Pass through a sieve for an ultra-silky gravy, if desired.
  4. Return the gravy to the pan, add the chilli powder, garam masala, sugar and salt, and simmer for 8-10 minutes, adding a splash of water if it's very thick.
  5. Stir in the remaining butter, the cream and the crushed dried fenugreek leaves.
  6. Add the paneer cubes and simmer gently for 4-5 minutes, just until warmed through — do not boil hard, or the paneer will turn rubbery.
  7. Finish with fresh coriander and serve hot with naan or steamed rice.

Introduction: Paneer butter masala is one of the most popular restaurant dishes across India, built around a rich tomato
and cashew gravy. The Jain version omits the usual onion, garlic and ginger, drawing its body and
sweetness instead from cashews, tomatoes and a touch of cream, making it just as indulgent while
remaining suitable for a strict Jain table.

Cultural Background: Paneer butter masala is one of the most popular restaurant dishes across India, built around a rich tomato
and cashew gravy. The Jain version omits the usual onion, garlic and ginger, drawing its body and
sweetness instead from cashews, tomatoes and a touch of cream, making it just as indulgent while
remaining suitable for a strict Jain table.

Tips: Soaking the cashews before blending gives the smoothest gravy without needing to cook it as long. Add the paneer at the very end and keep the heat gentle so it stays soft.

Variations: Swap paneer for lightly pan-fried tofu cubes for a lactose-free version. Add a handful of blanched green peas or baby corn for extra texture.

Storage: Keeps in an airtight container in the fridge for up to 3 days.

Reheating: Reheat gently in a pan over low heat, stirring, for 5-6 minutes; avoid a hard boil once cream has been
added.

Nutrition (approximate, per serving)
Approx. 420 kcal, 16g protein, 32g fat, 18g carbohydrate, 3g fibre per serving.

Vegetarian / Vegan
Vegetarian as written; use firm tofu and coconut cream/oil in place of paneer, cream and butter to make
vegan.

FAQs:

Q: What replaces onion and garlic's sweetness here?

A: Slow-cooked tomatoes, cashews and a touch of sugar build the same rounded sweetness usually supplied by onion.

Q: Can I make the gravy ahead?

A: Yes, the base gravy can be made up to 2 days ahead and refrigerated; add the paneer only when reheating to serve.

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