Paneer Vegetable Makhanwala (No Onion Garlic)

My version of veg paneer makhanwala is made without onion and garlic. Instead, the creamy sauce is made with a carefully chosen aromatic blend of whole spices, nuts, saffron and cream.

So lavish, it should probably come with a crown!

Note – This recipe has been updated from the archives – first published in November 2016. I’ve added new images and helpful content, with a small change to the recipe that I’ve highlighted below.

I love a good creamy paneer curry - shahi paneer and paneer butter masala are classics - but served alone, they sometimes feel a bit much. That’s why I usually pair them with lighter vegetable sabzis at dinner parties.

But one day back in 2016, pressed for time, we decided to skip the separate dishes and toss vegetables and paneer together in one creamy main dish. Back then, we steamed the veggies; this time around, I sautéed them to keep them firm and avoid mushiness in the gravy. I loved the update so much, it earned a fresh remake here on the blog.

As before, I left out onion and garlic to keep things light and let the whole spices, nuts, and saffron really do the talking. The result is a rich, layered gravy that’s perfect for those who avoid onion and garlic for cultural, religious (Jain friendly), or simply personal reasons.

I love pairing this paneer vegetable makhanwala with a flatbread like puri, ajwain paratha or masala laccha paratha, paired alongside a fragrant rice dish such as pea and mint pulao — the perfect combo to soak up all that creamy goodness.

The Ingredients

Mixed Vegetables - I've used a variety of vegetables - carrots, green beans, cauliflower, peas and green capsicum. I like to sauté the vegetables in the pan first which keeps them tender without going mushy in the gravy. As the vegetables all cook at different rates, I start with the tougher vegetables first and add the others slowly. This means they all cook perfectly together.

Paneer - it absorbs the flavours of the gravy beautifully. I alternate between using store-bought and homemade paneer - both work.

Cashew paste - the backbone of the gravy’s creamy texture and mild sweetness. Cashews also give a luxurious, restaurant-style finish without making the dish greasy.

Cream - adds silkiness and richness. I prefer using single cream instead of double cream which keeps the dish indulgent but not overly heavy.

Saffron - infuses a delicate, fragrant richness. It’s a luxury ingredient, so just a pinch is enough.

Tomato puree / passata - puree ensures a smooth, velvety sauce - you don't want chunky bits.

Whole spices - I've used a blend of cinnamon, clove, whole black pepper, cumin seeds, coriander seeds, green & black cardamom. These are gently toasted to release their oils and then ground to a powder. This creates a deeply aromatic base that makes the dish complex without onions or garlic.

Bay leaf (tej patta) - adds a warm, subtle, herby aroma that complements the whole spices.

Char magaz - aka melon seeds. Traditionally used in Mughlai gravies, they add creaminess to the dish. If you don't have them, use white poppy seeds (khus khus), ground almonds or leave out completely.

Oil & butter - oil prevents the butter from burning, while butter adds flavour depth and a luscious finish.

Spice powders - red chilli powder, turmeric powder and cumin-coriander powder. You don't need much cumin coriander powder as you are already using in whole spice form.

Sugar - just a little to balance the acidity of tomatoes. It doesn’t make the curry sweet, just well-rounded.

Kasoori methi (dried fenugreek leaves) - adds a signature North Indian restaurant aroma. A little goes a long way.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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