Jain Paneer Butter Masala is a rich, creamy, and mildly spiced curry made without onion, garlic, or root vegetables, following Jain dietary principles. It uses a silky tomato-cashew base, aromatic spices, and paneer cubes simmered in a buttery sauce. This version delivers the same indulgent flavor as the classic dish while staying fully plant-based in the aromatics, making it a perfect centerpiece for festive meals or a comforting weeknight dinner.
Ingredients
- 2 tablespoons (30 g) unsalted butter or vegan butter
- 1 teaspoon cumin seeds
- 2 green cardamom pods, lightly crushed
- 1 bay leaf
- 1-inch piece cinnamon stick
- 3 large ripe tomatoes, roughly chopped (about 3 cups / 450 g)
- 1/4 cup (35 g) raw cashews
- 1 tablespoon ginger paste (or finely grated fresh ginger)
- 2 green chilies, slit lengthwise (adjust to taste)
- 1 teaspoon Kashmiri red chili powder (or 1/2 teaspoon cayenne for more heat)
- 1/2 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1 teaspoon sugar (optional)
- Salt to taste
- 1/2 cup (120 ml) heavy cream or full-fat coconut milk
- 1 cup (240 ml) water
- 250 g (about 2 cups) paneer, cut into 1-inch cubes
- 2 tablespoons chopped fresh cilantro for garnish
Instructions
- Heat 1 tablespoon of the butter in a large pan or Dutch oven over medium heat. Add cumin seeds, cardamom pods, bay leaf, and cinnamon stick. Sauté for 30 seconds until fragrant.
- Add the chopped tomatoes, cashews, ginger paste, and green chilies. Cook for 5-6 minutes, stirring occasionally, until the tomatoes soften and release their juices.
- Add the red chili powder, turmeric, ground coriander, and salt. Stir well and cook for another 2 minutes.
- Pour in 1/2 cup (120 ml) of water, cover the pan, and let the mixture simmer for 10 minutes. This helps the cashews soften completely.
- Remove the pan from heat and let the mixture cool slightly (about 5 minutes). Remove the bay leaf, cardamom pods, and cinnamon stick if you can find them easily.
- Transfer the cooled mixture to a blender and blend until completely smooth. If needed, add a little water to help blend. Be careful when blending hot liquids—allow steam to escape.
- Return the blended sauce to the pan. Add the remaining 1/2 cup (120 ml) water and the remaining 1 tablespoon butter. Bring to a gentle simmer over medium heat.
- Stir in the garam masala and sugar (if using). Cook for 2 minutes, then lower the heat.
- Add the heavy cream (or coconut milk) and stir gently. Simmer for 3-4 minutes until the sauce thickens slightly. Do not boil after adding cream to prevent curdling.
- Add the paneer cubes and simmer for another 2-3 minutes, just until the paneer is heated through. Be gentle to avoid breaking the cubes.
- Garnish with chopped cilantro and serve hot.
Tips
- Substitutions: For a vegan version, use a plant-based butter and replace the cream with full-fat coconut milk. You can also use tofu instead of paneer—press it well and pan-fry it before adding.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools; add a splash of water or milk when reheating.
- Common mistake: Do not skip blending the cashews thoroughly—a grainy sauce is a common issue. Blend for a full 2 minutes for a silky texture.
- Heat control: Adjust the green chilies and red chili powder to your spice tolerance. For a milder version, remove the seeds from the chilies before adding.
Serving Suggestions
Serve this paneer butter masala with warm naan, roti, or jeera rice. It also pairs beautifully with a side of cucumber salad or steamed basmati rice. For a complete Jain meal, add a simple dal and a green vegetable dish.
Variations
- Vegan: Use tofu and coconut cream as mentioned in the tips.
- Nut-free: Replace cashews with 2 tablespoons of sunflower seeds or 1 tablespoon of rice flour mixed with water to thicken the sauce.
- Extra vegetables: Add 1/2 cup of green peas or diced carrots along with the tomatoes for a heartier version.
- Smoky flavor: For a smoky touch, place a small piece of charcoal in a steel bowl, heat it over flame, and place it in the pan with the sauce. Close the lid for 2 minutes, then remove the charcoal.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a sealed container. They will keep for up to 3 days. To reheat, warm gently on the stovetop over low heat, adding a splash of water or milk to loosen the sauce. You can also microwave in 30-second intervals, stirring in between. Avoid boiling, as it can cause the cream to separate. Freeze for up to 2 months in a freezer-safe container; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use store-bought tomato puree instead of fresh tomatoes? Yes, use 1.5 cups (360 ml) of tomato puree and skip the blending step for the tomatoes, but still blend the cashews with a little water.
Why does my sauce taste bitter? Bitterness usually comes from burnt spices or over-roasting the tomatoes. Cook the spices on medium heat and stir frequently. Also, remove the seeds from the tomatoes if they are very seedy.
Can I make this without cashews? Yes, you can use 2 tablespoons of melon seeds or 1 tablespoon of rice flour mixed with 2 tablespoons of water to thicken the sauce. The texture will be slightly less creamy.
Is paneer supposed to be fried first? Traditionally, paneer is pan-fried to give it a golden crust. For a softer texture, you can add it directly to the sauce as we do here. If you prefer a firmer bite, shallow-fry the cubes in a little oil before adding.
Can I use yogurt instead of cream? Yes, but use full-fat yogurt and whisk it well. Add it off the heat and stir continuously to prevent curdling. Do not boil after adding.
How do I make it more or less spicy? Adjust the number of green chilies and the amount of red chili powder. For extra heat, add a pinch of cayenne or a chopped serrano pepper at the end.
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