NO ONION NO GARLIC Paneer Butter Masala

Name: NO ONION NO GARLIC Paneer Butter Masala
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 500 gms Paneer; 9 Medium Size Tomatoes; 6 Medium Size Capsicum; 10-12 Green Chillies; 1 Table Spoon Ginger Paste; 4 Table Spoon Dahi; 1 Cup Dahi; 1.5 Big Spoon Oil; 1 Tea Spoon Jeera; 2 Pinch Hing; 30-40 gms Butter; 10-12 Kaju Pieces; 1 Badi Elaichi; 2-3 Choti Elaichi; 3-4 Laung; 1 Tea Spoon Sabut Kaali Mirch; 1 Small Daal Chinni; 1 Tej Patta; 3 Dried Red Chillies; 2 Tea Spoon Salt; 1 Tea Spoon Haldi Powder; 3 Table Spoon Dhaniya Powder; 1/2 Tea Spoon Laal Mirch Powder; 1 Table Spoon Kashmiri Laal Mirch Powder; 1/2 Tea Spoon Garam Masala; 1 Tea Spoon Roasted Kasuri Methi

Deepank @Deepank126

New Delhi

NO ONION NO GARLIC Paneer Butter Masala

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Ingredients

4-5 servings

500 gmsPaneer
9Medium Size Tomatoes
6Medium Size Capsicum
10-12Green Chillies
1 Table SpoonGinger Paste
4 Table SpoonDahi
1 CupDahi
1.5Big Spoon Oil
1 Tea SpoonJeera
2 PinchHing
30-40 gmsButter
10-12Kaju Pieces
Khade Masale
1Badi Elaichi
2-3Choti Elaichi
3-4Laung
1 Tea SpoonSabut Kaali Mirch
1Small Daal Chinni
1Tej Patta
3Dried Red Chillies
Spices
2 Tea SpoonSalt
1 Tea SpoonHaldi Powder
3 Table SpoonDhaniya Powder
1/2 Tea SpoonLaal Mirch Powder
1 Table SpoonKashmiri Laal Mirch Powder
1/2 Tea SpoonGaram Masala
1 Tea SpoonRoasted Kasuri Methi

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Steps

1

Chop Paneer in medium-small size cubes or whatever shape you want & keep them at room temperature for 30 minutes.
2

Chop Capsicum, Green Chillies & 6 Tomatoes roughly.
3

Blend the remaining tomatoes finely into puree in a mixer grinder.
4

Take a katori, add 20gms melted butter in it with 4 Table Spoon Dahi, 1/2 Teaspoon Haldi Powder & 1 Teaspoon Kashmiri Laal Mirch Powder in it & mix them properly.
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Now take 1 Cup Dahi, add 1/2 Teaspoon Haldi Powder, 1/2 Teaspoon Laal Mirch Powder, 1 Teaspoon Kashmiri Laal Mirch Powder & 3 Table Spoon Dhaniya Powder in it & mix them properly.
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Now take a pan, add 1 Big Spoon Oil in it & turn the gas on medium flame.
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When oil gets heated up, add all khade Masale in it & let them sizzle.
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When they start sizzling, add roughly chopped capsicum, green chillies & 1 Table Spoon Ginger Paste in it & mix them properly.
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Now cook them for 5-6 minutes till they turn golden brown in colour.
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After 5-6 minutes, when they turn golden brown in colour, add roughly chopped tomatoes in it with 1 Teaspoon Salt & mix them properly.
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Now cook them for 6-7 minutes, till oil is completely released & tomatoes mashed completely.
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After 6-7 minutes, when they are completely mashed up, add Kaju pieces & dahi butter mixture in it & mix them properly.
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Cook them for 2-3 minutes.
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After 2-3 minutes, turn off the flame & transfer the mixture in a plate.
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Now let it cool down properly, before blending them finely into puree.
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After some time, remove all khade masale from mixture & blend them finely into gravy.
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Starin the puree so that there are no leftover ingredients in gravy & it turn more smooth.
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Now again take a pan, add 1/2 Big Spoon Oil & 20gms butter in it & turn the gas on medium flame.
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When oil gets heated up, add 1 Teaspoon Jeera & 2 Pinch Hing in it & let them sizzle.
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Whe they start sizzzling, add spices mixed dahi in it & cook them for 4-5 minutes till their oil is completely relesed.
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After 4-5 minutes, when oil is completely released, add finely blended tomato puree in it with 1 Teaspoon Salt so that they start releasing oil quickly.
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After 6-7 minutes, their oil is also released, add finely blended gravy puree in it & mix them properly.
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Now let it boil.
30

When gravy start boiling, add chopped paneer cubes in it with 1/2 Teaspoon Garam Masala & 1 Teaspoon Roasted Kasuri Methi in it & mix them properly.
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Cook them for 8-10 minutes on low flame.
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Your NO ONION NO GARLIC Paneer Butter Masala is ready to be served.