The Jain paneer butter masala is modified from the original paneer butter masala. What we are trying to attempt is unique. Ginger, garlic & onion are essential items in Punjabi recipes.
Hence, it will be critical to maintaining the taste, texture, & aroma without ginger, garlic, & onion. If you observe closely, we will make a Punjabi dish in a typical Jain style. Let’s get started.
How’s the Taste without Onion, Ginger & Garlic?
You will hardly realize the difference in taste. On the contrary, you will love the Jain version more than the original one. If you don’t believe then make this dish today at home. Ask the opinion of your family members about the dish. Don’t tell them there’s no onion, ginger & garlic.
There are a couple of items you can include in the Jain paneer butter masala. Doing this will exactly replicate the taste, texture & fragrance of the Punjabi version.
There are certain ingredients they add to mimic the taste. They use makhana (lotus seeds), peanuts, poppy seeds, sesame seeds, tomatoes, milk, curd, cashews, & fresh cream.
The purpose behind using the above items could be different. For instance, to thicken the gravy or add roasted, smokey, woody, earthy flavours.
Now that we know the Jain paneer butter masala is as good as the Punjabi version, why not try it.
Jain Paneer Butter Masala Ingredients
The list below contains familiar items. Hence, you can peacefully gather them without worrying about अब ये कहा मिलेगा. So, without further ado, here’s the Jain paneer butter masala item list for you.
- Tomato Puree – Take three ripe & juicy but medium-size tomatoes. Crush them to make puree & keep them aside to use later. The rich golden yellow texture is all because of the red tomato puree in the gravy. You can add chopped tomatoes too, but it will require more cooking. It is because tomato pieces gradually mix with other items in the pan.
- Cashew Paste helps the gravy to attain the required colour & thickness. Grind cashews with water to make a paste. Make sure you don’t add too much water.
- Whole Spice – For flavour & aroma, we have regular whole spices like bay leaf, cinnamon, cumin & cardamom. The cardamom here is the green one. You can replace it with black cardamom. Once again, there are a few flavourful spices to do the magic.
- Masala Powders – Our masala powders are also regular, like a whole spice. For instance, we have Kashmiri red chilli powder for colour. Then we have coriander, turmeric & garam masala powder. Not to mention salt is as per taste. We will also use Kasuri methi, aka dry fenugreek seeds, along with the items discussed here.
- Dairy Items – Needless to say, paneer is the main ingredient. See that the store-bought paneer is fresh & white. Now that we are cooking Jain paneer butter masala, there’s no scope for oil here. Therefore, we’ll saute, tender & cook everything in butter. Milk is a surprise item in this recipe. The reason behind using milk is to smoothen the gravy.
- Green Chili – Slit green chilli will elevate the taste. Since we are making the Jain version of paneer butter masala, the green chilli won’t be accompanied by ginger & garlic. I am excited to share this recipe. Not only this, but I am eager to see how effortlessly you will pull this off without onion, garlic & ginger.
Finally, we came through a list with no onion, no garlic and not even ginger. So now that we know everything about ingredients let’s look at the list of substitutes. Here you go.
Jain Paneer Butter Masala Substitute Ingredients
Here are a few items that you can use to rock your Jain paneer butter masala.
- Almond with cashews – Soak almonds in warm water & peel the skin. Blend them with water or milk & then use the same in gravy. If you grind almonds with skin, it might alter the colour of the gravy. All this depends on what you are trying to do with almonds.
- Swap peanuts with cashews – This is yet another substitute for cashews. Roast peanuts first to add a smokey & crunchy taste. After that, blend peanuts to make a paste.
- Milk with curd or heavy cream – Both curd & heavy cream is good options. Add 1/2 cup curd or 1/3 cup heavy cream instead of milk.
- Asafoetida – Since there’s no garlic & ginger, asafoetida will serve the purpose. In addition, the strong aroma & pungent flavour of hing will enrich the taste.
- Garam masala – Pavbhaji masala can be an option if there’s no garam masala. You can even use achari masala, madras curry powder & kolhapuri masala. Click the link to read ingredients & procedures.
Try using the above substitutes & let us know in the comment section.
Jain Paneer Butter Masala FAQs
We are replicating the Punjabi paneer butter masala into the Jain version. But naturally, there will be queries. So henceforth, let’s hear them out.
Is Jain paneer butter masala tasteless?
Nope. It is as tasty as the Punjabi version.
What are the substitutes for onions?
Honestly, there’s no substitute for onion in Indian cooking. But here, you can skip & add a paste of cashews, almonds, musk melon seeds. They will work fine & give the same taste.
Is asafoetida a substitute for ginger & garlic?
It largely depends on where & how you intend to replace ginger & garlic. Here in this recipe, it is a suitable replacement. Go with it.
Can I skip almonds & cashews?
Yes, you can. However, you will need something to balance the flavour. For example, try roasted peanuts or white sesame seeds.
Can I use milk, curd & cream altogether?
That’s too much. All together will make the dish insanely heavy to digest. Instead, use either one. Less is more.
Can I use green chilli paste instead of whole green chilli?
Yes, you can replace the whole chilli with paste. However, use only either of them. Using both simultaneously will make it too spicy.
Is there any substitute for garam masala?
Roasted whole spice mix or curry powder is a hands-on substitute for garam masala. But if you prefer making garam masala at home & using the same.
Can I skip butter & make this recipe in oil?
We are making paneer butter masala & butter is the recipe’s base. If you skip it, the recipe won’t hold the meaning. It will become paneer masala.