Recipe

Jain Paneer Makhani is a rich, creamy and flavourful paneer curry made without onion, garlic or root vegetables. It is perfect for Jain families, festive meals, fasting-friendly occasions where suitable ingredients are followed, and anyone who prefers a smooth tomato-based curry without onion and garlic. Cooked in a Prabha Triply Kadhai, the gravy gets even heat distribution, helping the tomato and cashew paste cook properly without sticking or burning.

Ingredients

• 250 g paneer, cut into cubes
• 1.5 cups tomato puree
• 2 tablespoons cashew paste
• 2 tablespoons fresh cream
• 1.5 tablespoons butter
• 1 teaspoon cumin seeds
• 1 teaspoon ginger paste
• 1 teaspoon green chilli paste
• 1 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1 teaspoon kasuri methi, crushed
• Salt to taste
• 1/2 teaspoon sugar
• 1/2 cup water, or as required

Method

1. Heat butter in a Prabha Triply Kadhai on low to medium flame. Add cumin seeds and let them crackle for a few seconds.
2. Add ginger paste and green chilli paste. Sauté briefly until the raw aroma reduces. Do not overcook the ginger.
3. Add tomato puree and cook for 6–8 minutes, stirring regularly. The tomato puree should become slightly thick and glossy.
4. Add cashew paste, red chilli powder, turmeric powder, coriander powder, salt and sugar. Mix well and cook until the masala starts releasing butter from the sides.
5. Add water to adjust the consistency of the gravy. Let it simmer for 3–4 minutes on low flame.
6. Add paneer cubes and gently mix so the paneer does not break. Simmer for another 5 minutes.
7. Add fresh cream, garam masala and crushed kasuri methi. Mix gently and turn off the flame.
8. Serve hot with roti, naan, paratha, jeera rice or steamed rice.

Cooking Tip

Use low flame after adding cream to prevent the gravy from splitting. The Prabha Triply Kadhai helps maintain stable heat, making it ideal for creamy gravies.