Jain Style Paneer Makhani Recipe

Name: Jain Style Paneer Makhani Recipe
Prep time: 50 min
Cuisine: North Indian Recipes
Ingredients: 250 grams Paneer (Homemade Cottage Cheese); cut into square cubes; 1 cup Green peas (Matar); steamed; 2 Tomatoes; blanched and pureed; 1 Red Bell pepper (Capsicum); cubed; 1 Green Chilli; 2 tablespoons Ghee; or butter; Salt; to taste; 1/4 cup Fresh cream; or thick hung yogurt; 1/4 cup Milk; 1 teaspoon Sugar; 1 teaspoon Red Chilli powder; 1 teaspoon Garam masala powder; 2 tablespoon Kasuri Methi (Dried Fenugreek Leaves); 2-3 sprig Coriander (Dhania) Leaves; for garnishing

By Admin

Prep Time Total in 50 M

Course Side Dish

Cuisine North Indian Recipes

Diet No Onion No Garlic (Sattvic)

The Jain Style Paneer Makhani Recipe is a rich creamy gravy dish that uses no onion, ginger or garlic and is quick to prepare. The addition of cream and a few spices bring out the delicious flavors of this no Jain Style Paneer Makhani making it a perfect weeknight dinner that can be prepared in less than 30 minutes.

Ingredients

250 grams Paneer (Homemade Cottage Cheese)
cut into square cubes
1 cup Green peas (Matar)
steamed
2 Tomatoes
blanched and pureed
1 Red Bell pepper (Capsicum)
cubed
1 Green Chilli
2 tablespoons Ghee
or butter
Salt
to taste
1/4 cup Fresh cream
or thick hung yogurt
1/4 cup Milk
1 teaspoon Sugar
1 teaspoon Red Chilli powder
1 teaspoon Garam masala powder
2 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
2-3 sprig Coriander (Dhania) Leaves
for garnishing

Instructions

Step 1

To begin making the Jain Style Paneer Makhani, we will start by heating the ghee in a heavy bottomed saute pan on medium heat

Step 2

Add in the bell pepper and green chilli

Step 3

Sauté them well until they turn translucent

Step 4

Once done, allow them to cool down and blend it in a mixer using a little water to form a smooth paste

Step 5

Next, heat another tablespoon of ghee in the same pan over medium, add in the tomato puree and sauté for 2 - 3 minutes

Step 6

When cooked sufficiently, mix in the bell pepper paste, sugar, salt, garam masala, peas and red chilli powder

Step 7

Cook well till the raw smell disappears

Step 8

Sauté the contents of the pan for another 5 minutes, finally stirr in the milk and fresh cream (or hung yogurt) along with 1/4 cup of water

Step 9

Boil everything together on high heat for about 10 minutes, stirring occasionally

Step 10

Now add in the paneer cubes to the pan, reduce the heat to low, cover and cook on low flame for 5 minutes more

Step 11

When the dish is cooked completely, sprinkle a little kasuri methi over it and garnish with the coriander leaves

Step 12

Serve the Jain Style Paneer Makhani can now be eaten with Phulka's for a quick weeknight dinner