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4 easy no onion no garlic curries recipe | vegetarian gravy curry recipes

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Hebbars Kitchen
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Paneer Butter Masala is a popular North Indian dish known for its rich and creamy texture. It is often served in restaurants and is a favorite among vegetarians. The dish showcases the use of paneer, a fresh cheese common in Indian cuisine, and is typically enjoyed with naan or rice. Its origins can be traced back to the Mughlai cuisine, which has influenced many Indian dishes, making it a staple in Indian households and celebrations.

Ingredients

  • paneer
  • butter
  • tomatoes
  • cream
  • onions
  • garlic
  • ginger
  • spices

Instructions

  1. 1Heat butter in a pan over medium heat.
  2. 2Add chopped onions and sauté until golden brown.
  3. 3Stir in minced garlic and ginger, cooking until fragrant.
  4. 4Add pureed tomatoes and cook until oil separates.
  5. 5Mix in spices and cream, stirring well.
  6. 6Add paneer cubes and simmer for a few minutes before serving.

Ingredient Alternatives

paneer

Healthier: tofu

Cheaper: ricotta

Tofu is lower in calories and high in protein, while ricotta is often less expensive.

cream

Healthier: coconut milk

Cheaper: milk

Coconut milk is dairy-free and lower in calories, while milk is usually cheaper.

Techniques

sautéingblendingsimmering

Equipment

panblenderspatula
🌶️🌶️🌶️Mediumdairy

Also Known As

Paneer MakhaniButter Paneer
vegetariangluten-free

Ingredients

  • 500g baby potatoes
  • 3 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1/2 tsp asafoetida (hing)
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1/2 cup yogurt
  • 1 tsp Kashmiri red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp salt
  • 1/2 cup water
  • Fresh coriander leaves for garnish

Instructions

  1. 1Wash and boil the baby potatoes until they are fork-tender. Drain and let them cool.
  2. 2Once cooled, peel the potatoes and prick them with a fork to allow the spices to penetrate.
  3. 3In a large pan, heat the vegetable oil over medium heat. Add cumin seeds and fennel seeds, and sauté until they start to splutter.
  4. 4Add asafoetida, ginger paste, and garlic paste to the pan. Sauté for a minute until fragrant.
  5. 5In a bowl, whisk together the yogurt, Kashmiri red chili powder, turmeric powder, garam masala, and salt until smooth.
  6. 6Add the boiled potatoes to the pan and stir gently to coat them with the spices.
  7. 7Pour the yogurt mixture over the potatoes and mix well. Add water to adjust the consistency of the gravy.
  8. 8Cover the pan and let it simmer on low heat for about 15-20 minutes, stirring occasionally.
  9. 9Once the potatoes are well coated and the gravy thickens, remove from heat.
  10. 10Garnish with fresh coriander leaves before serving.

Equipment

large panmixing bowlspatulameasuring cupsmeasuring spoons
🌶️🌶️🌶️Low
vegetarian

Ingredients

  • 2 cups methi leaves (fenugreek)
  • 1 cup paneer, cubed
  • 1 medium onion, finely chopped
  • 2 medium tomatoes, pureed
  • 1 tsp ginger-garlic paste
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 2 tbsp oil
  • Salt to taste
  • 1/4 cup fresh cream (optional)

Instructions

  1. 1Wash the methi leaves thoroughly and chop them coarsely.
  2. 2In a pan, heat oil over medium heat. Add the chopped onions and sauté until golden brown.
  3. 3Add the ginger-garlic paste and sauté for another minute until fragrant.
  4. 4Stir in the pureed tomatoes and cook until the oil separates from the mixture.
  5. 5Add turmeric powder, red chili powder, and salt. Mix well and cook for 2-3 minutes.
  6. 6Add the chopped methi leaves and cook until they wilt down, about 5 minutes.
  7. 7Add the cubed paneer and gently mix to combine with the methi and spices.
  8. 8Sprinkle garam masala over the top and stir gently.
  9. 9If using, add fresh cream and mix well. Cook for another 2 minutes.
  10. 10Serve hot with roti or rice.

Equipment

panspatulaknifecutting board
🌶️🌶️🌶️Low
vegetarian

Ingredients

  • 4 medium potatoes, peeled and cubed
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • Salt to taste
  • 2 cups water
  • Fresh cilantro for garnish

Instructions

  1. 1Heat the vegetable oil in a large pan over medium heat.
  2. 2Add the cumin seeds and let them sizzle for a few seconds.
  3. 3Add the chopped onion and sauté until golden brown.
  4. 4Stir in the ginger-garlic paste and cook for another minute until fragrant.
  5. 5Add the chopped tomatoes and cook until they soften and break down.
  6. 6Mix in the turmeric powder, red chili powder, coriander powder, and salt. Cook for 2-3 minutes.
  7. 7Add the cubed potatoes and stir well to coat them with the spices.
  8. 8Pour in the water and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the potatoes are tender.
  9. 9Once cooked, sprinkle garam masala over the curry and stir gently.
  10. 10Garnish with fresh cilantro before serving.

Equipment

large panspatulaknifecutting board
🌶️🌶️🌶️Low

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