Paneer Tikka Butter Masala – Jain Style

Mouthwatering creamy restaurant style paneer tikka butter masala recipe in Jain style can’t get better than this. This paneer tikka butter masala recipe with no onion and no garlic which can be enjoyed during Vrat or fasting time is easy to make at home.

SERVES: 6

INGREDIENTS

  • Paneer (Indian cottage cheese) – 200 grams
  • Yogurt (curd) – 50 grams
  • Cashewnut Paste – 150 grams
  • Red Chilli Powder – 1 Tablespoon
  • Garam Masala – 2 Teaspoons
  • Turmeric Powder – 2 Teaspoons
  • Lime Juice – 2 Nos.
  • Butter – 50 grams
  • Tomato Puree – 200 grams
  • Chilli Powder – 2 Teaspoons
  • Jeera Powder – 2 Teaspoons
  • Garam Masala – 2 Teaspoons
  • Kasoori Methi – 2 Teaspoons
  • Coriander Powder – 2 Teaspoons
  • Green Chillies – 10 Nos. (fine chopped)
  • Cream – 200 grams
  • Mawa – 50 grams (grated)
  • Coriander Leaves – 1 Tablespoon (chopped for garnish)
  • Paneer – 50 Grams (grated for garnish)
  • Salt – To taste

DIRECTIONS

  1. Cut paneer (250 grams) into cubes and keep aside for marination.
  2. Prepare Tandoori masala by mixing together curds, cashew nut paste (50 grams), red chilli powder, garam masala powder, turmeric powder, salt and lime juice.
  3. Apply tandoori masala on the paneer cubes and marinate for 30 minutes. Once marination is done, put paneer onto skewers. Bake or Grill or Cook in Tandoor till half done. Keep aside.
  4. Take a kadhai (Indian wok), heat it and add butter followed by tomato puree. Saute.
  5. Add chilli powder, jeera powder, garam masala, kasoori methi, coriander powder, chopped green chillies and saute for a few seconds.
  6. Add curds, grated mawa and cashewnut paste (100 grams). Saute till oil leaves the gravy, then add cream gradually. Mix well. Add the roasted paneer to the gravy, stir gently. Remove from heat in 2 to 3 minutes.
  7. Garnish with grated paneer (50 grams) and coriander leaves.