No Onion No Garlic Paneer Butter Masala

Indian curries have onions and garlic as the most wanted basic ingredients for flavouring them. But however many interesting masala do exists without garlic and onions. My today's post is kinda restaurant style of Paneer butter masala without any onions,garlic but with heavy cream in it. You wont miss the onions or neither the garlic in this dish. Since this is not made with onion or garlic, you can relish this dish during fastings or vrats. This dish is completely cooked in a rich tomato puree which makes an extremely delicious paneer loaded creamy tomato gravy which will definitely please your tastebuds as well as your eyes. This dish goes awesome with any sort of Indian flatbreads or pulao. Though this dish is very simple to prepare, even beginners can dish out this fingerlicking paneer butter masala with less efforts than comparing to the usual dish.

You might have noticed that am running a month of Mega marathon with 4 different themes for four weeks. After some International breakfast dishes from different countries this week's theme is NO Onion NO garlic dishes. After two different dishes, my today's post will definitely become everyone's favourite if you serve them with some fabulous Naans or kulchas.Seriously if you are planning something easy to enjoy a paneer based side dish for dinner or else for a get together, dont forget to give a try to this interesting and an easy side dish to please anyone's tastebuds. This simple version of restaurant style Paneer butter masala is definitely a crowd pleaser, prefect side for who ever doesnt eat both onions or garlic.

500grams Paneer (cubed)
10 Cashews
1cup Crushed Tomatoes
2tsp Green Chilies (minced)
2tsp Ginger(minced)
1tsp Cumin
1tsp Kashmiri red chilly powder
2 Cardamoms
1tbsp Kasoori Methi/Dry Fenugreek leaves
1cup Milk
1/4cup Cream
2tbsp Butter
Salt

Take the cashew nuts and crushed tomatoes in a blender with enough water to make a smooth paste.

Grind the ginger-green chillies as smooth paste.

In a pan, take the butter and crack the cumin seeds. Immediately add the green cardamom, ginger-green chilly paste and saute until a nice aroma comes from.

Meanwhile soak the paneer cubes in warm water. Now add the already prepared tomato paste and cook for few minutes.

Add the kashmiri chilly powder, give a stir. Now add the crushed kasoori methi and cook for a while.

Now add the milk and bring to boil, add water and adjust the consistency of the masala.

Once the oil gets separated from the gravy, add the paneer pieces and boil the gravy for few minutes.

Put off the stove and add the cream, give a stir.

Serve with naan, rotis or chappathis.

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