The paneer butter masala dhaba style recipe पनीर बटर मसाला is different from the regular version. I love onions and garlic and a recipe without onions and garlic is tough but definitely doable. Even without onion, this paneer butter masala tastes great.
Here’s a step by step instructional recipe card to make restaurant-style quick paneer butter masala without onions.
I Love Paneer Butter Masala:
I hope there will be no one who will not love paneer butter masala. This tasty Punjabi dish serves the best with any flavoured rice or roti. I always loved this dish and cook it very often. The problem here is the time that is needed for cooking.
As I mentioned earlier and I always keep looking for shortcut cooking methods without compromising on taste. So here is a recipe which will be ready in no time.
step by step recipe to make paneer makhani without onions:
Paneer Butter Masala is a quick recipe that I try when I am in a hurry. It best serves the purpose of working women and even bachelors who are new to cooking and want to try their hand in cooking.
Simple and tasty with minimal ingredients, this quick paneer butter masala recipe is my favourite anytime.
This is to remind you that I prefer using Homemade paneer.
Paneer Butter Masala is a traditional Punjabi dish with succulent paneer cooked in silky tomato gravy and butter. It’s creamy and delicious gravy goes well with any kind of flavoured rice or roti.
Paneer Butter Masala Dhaba Style without Onions:
This quick paneer butter masala recipe will surprise everyone instantly.
Author: Cherie
Cuisine: North Indian
Prep Time: 10 min | Cook Time: 30 min | Serves: 5
What You Need for Paneer Butter Masala Dhaba Style Recipe:
- Butter – 2 tbsp
- Chilli powder – 1/2 tsp
- Coriander powder – 2 tsp
- Garam masala powder – 1/2 tsp
- Ginger garlic paste – 2 tsp
- Crushed kasoori methi – 1/2 tbsp
- Ketchup – 2 tsp
- Fresh cream – 2 tbsp
- Paneer – 200 grams
- Sugar/honey – 1 tbsp
- Salt to taste
- Tomato puree – 5 tsp
How To Make Paneer Butter Masala Dhaba Style Without Onions:
- Heat a thick bottomed pan. Add butter and let it melt. Add ginger garlic paste and sauté till the raw flavour is gone.
- Lower the flame. Add chilli powder, coriander powder, garam masala powder and mix well.
- Now add the tomato puree and mix well. Also add salt and water and let it boil till the oil seperates. Cook with the lid closed. Now add crushed kasoori methi.
- Add paneer cubes, honey, tomato ketchup and mix well. Lower the flame and cook with the lid closed.
- Turn off the flame and add fresh cream and mix well.
My Notes:
- You might have wondered why I have used tomato ketchup. This enhances the taste of the curry and gives it a tangy taste. It can be avoided if you do not want to use foods that contain preservatives.
- It is better you use fresh paneer. I prefer using Homemade paneer. If it is not possible to make at home, try buying the paneer when you need it instead of stacking it in the fridge. You can visit my earlier post for the recipe of homemade paneer here.
- I would say Kasuri methi or dried fenugreek is the key ingredient of paneer butter masala. so do use it liberally.
- Cashew, onions and other ingredients are avoided as this is a quick version. I bet that the taste would be the same and you will love this recipe.
- I have several other recipes for the same paneer makhani dish. I will post them later in my blog.
Take a Look at Few More Insanely Delicious Paneer Recipes:
If you are looking for more paneer recipes then do check Homemade paneer recipe, Palak Paneer and Matar Paneer recipe.
Paneer Butter Masala (Quick Restaurant Style)
Ingredients
- 2 tbsp Butter
- 1/2 tsp Chilli powder
- 2 tsp Coriander powder
- 1/2 tsp Garam masala powder
- 2 tsp Ginger garlic paste
- 1/2 tbsp Crushed kasoori methi
- 2 tsp Ketchup
- 2 tbsp Fresh cream
- 200 grams Paneer
- 1 tbsp Sugar / honey
- Salt to taste
- 5 tsp Tomato puree
Instructions
- Heat a thick bottomed pan. Add butter and let it melt. Add ginger garlic paste and sauté till the raw flavour is gone.
- Now add the tomato puree and mix well. Also add salt and water and let it boil till the oil seperates. Cook with the lid closed. Now add crushed kasoori methi.
- Add paneer cubes, honey, tomato ketchup and mix well. Lower the flame and cook with the lid closed.
- Turn off the flame and add fresh cream and mix well.
I love cooking repertoire, testing them out with my family and approved. As always, I would love to see how these simple and easy recipes take shape in your kitchens.