No Onion, No Garlic, Nut Free Paneer Butter Masala
The festive season is in full swing in India. Our kitchens are bustling in preparation for Diwali with sweets and savory snacks. Stocking them up to enjoy during the festivities.I have previously shared recipes for sugar-free, nut-free besan ladoos and sugar-free moong dal ladoos along with other sweet treats.Diwali is also a time for families to get together and share meals. If you are looking for mealtime mains that balance health with taste, check out this recipe for no onion, no garlic, nut-free paneer butter masala. A take on the popular paneer dish with a twist. Paneer cubes in a rich, creamy, butter-based bottle gourd (lauki) tomato gravy that will have you licking your fingers. The perfect nut-free option this festive season. Your family and friends would not be able to guess the magic ingredient. Compliments are a given. It could become your family favorite too.Here's to healthier eating and celebrations!
Servings: 4 people
Ingredients
- 200 gms paneer (cottage cheese)
- 2 tbsp oil
- 1 bay leaf
- 1 cup chopped tomatoes
- 1 1/2 cups grated bottle gourd (lauki)
- 1-2 green chillies chopped
- 1 tsp salt or to taste
- 1 tbsp butter
- 1 tsp Kashmiri red chilli powder
- 1/4 tsp turmeric powder (haldi)
- 2 tsp cumin powder (jeera)
- 2 tsp coriander powder (dhania)
- 1/2 cup cream
- 1 tsp kasoori methi (dry fenugreek leaves)
- 1 tbsp chopped green coriander leaves for garnish
Coarsely ground garam masala
- 6 cloves
- 10 peppercorns
- 1" piece of cinnamon
- 1 black cardamom
- 5 green cardamoms
- 1 star anise
- 1 piece of mace
Instructions
- To begin, heat 1 tbsp oil in a pan. Add in a bay leaf
- Add chopped tomatoes, grated bottle gourd (lauki), and chopped green chillies. Saute for a few minutes.
- Add in a tsp of salt. This helps the tomatoes cook faster. Mix well. Cover with a lid and cook until the tomatoes and bottle gourd are cooked and the liquid dries up.
- Remove to a bowl. Allow it to cool completely. Blend it into a smooth puree and keep aside.
- Heat 1 tbsp oil and butter in a pan.
- As the butter melts, add the coarsely ground garam masala. Mix.
- Add in the tomato and bottle gourd puree. Mix well.
- Now add the dry masalas – Kashmiri red chilli powder, turmeric powder (haldi), cumin powder (jeera), and coriander powder (dhania). Mix well and saute until you can see the oil appearing on the sides.
- Add in the cream. Mix well.
- Finally, add the paneer cubes along with crushed kasoori methi (dried fenugreek leaves). Mix until the paneer is well-coated. Cover it with a lid and simmer for a few minutes. Check the salt and add more if required. Adjust the gravy as per your taste.
- The No Onion, No Garlic, Nut Free Paneer Butter Masala is ready to serve. Garnish it with chopped green coriander leaves and serve hot with lachcha paranthas or naan.