Veg Paneer Makkhanwala without Onion and Garlic is as delicious and delectable as Veg Paneer Makkhanwala with onion and garlic. This rich, creamy and buttery dish can be prepared with medley of vegetables or paneer which is a popular choice for vegetarians in restaurants or any other occasions for the mains. Generally this curry is prepared using garlic and onion, somehow my daughter prefers without onion and garlic, also this variation gives me a choice to make this recipe on many religious occasions when I am restricted to use onion and garlic.
Many of you thinking so without onion and garlic how can you make this curry tasty and delicious ? here is the answer , Carefully chosen various kind of Whole spices and Masala compensate for onion and garlic and trust me you won't miss onion and garlic. After so many trials and error we settled on this recipe. Lightly sauteed vegetables and paneer in butter then simmered in creamy tomato gravy made using cashews nuts, cream and saffron.
This curry is paired with Naan, Roti or Ajwain Paratha and goes perfectly with Green Peas and Mint Rice Pilaf or Khada Masala Rice.
You will need :-
- 1 cup steamed mixed vegetables ( cauliflower, carrot, french beans, green peas )
- 3 tbsp. chopped capsicum or bell pepper
- 3/4 cup paneer cubes
- 3 tbsp. cashew paste
- 75 ml cream ( I used single cream )
- 1 cup tomato puree
- 3 tbsp. oil
- 2 tbsp. butter
- Salt to taste
- 1 tsp. red chilli powder
- 1/2 tsp. turmeric powder
- 1 tsp. sugar
- 1/2 tsp. kasoori methi ( Dried fenugreek leaves )
- Pinch saffron
- 2 tbsp. whole spices ( Cinnamon, Clove, whole black pepper, cumin seeds. coriander seeds, green and black cardamom )
- 1 bay leaf ( Tej patta )
- 1 tsp. char magaz ( magaz tari na biya ) water melon seeds
Add saffron threads in cream and leave it in the fridge.
Heat 1/2 tsp. oil in a non stick pan, add all whole spices and roast for couple of minutes.
Remove it and let it cool.
Grind with char magaz in a grinder until you get fine powder.
In same pan , heat oil and butter, add bay leaf and ground spices and saute for few seconds.
Add cashew paste and mix well, keep stirring continuously for couple of minutes.
Add tomato puree, salt, red chilli powder and turmeric powder.
Bring it to boil and cook until you can see oil separating the sides of the pan.
Add cream ( reserve one tbsp.), kasoori methi and sugar.
Mix well and switch off the heat and leave it aside.
In couple of tablespoon water, add little red chilli powder and mi it well.
In another pan heat butter add red chilli water and bring it to boil.
Add chopped capsicum and cook minute or so, then add boiled vegetables and paneer and saute for couple of minutes.
Then add remaining cream and mix well.
Add cooked vegetables in to prepared gravy.
Turn on the heat and let the vegetables and paneer cook another couple of minutes.
Turn off the heat.
Garnish it with fresh chopped coriander.
Serve hot with roti, naan , paratha or rice.
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