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Paneer cubes in a rich, creamy, butter-based bottle gourd (lauki) tomato gravy that will have you licking your fingers. Try this no onion, no garlic, nut-free recipe that is just as delicious.
- 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
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To begin, heat 1 tbsp oil in a pan. Add in a bay leaf
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Add chopped tomatoes, grated bottle gourd (lauki), and chopped green chillies. Saute for a few minutes.
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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.
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Remove to a bowl. Allow it to cool completely. Blend it into a smooth puree and keep aside.
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Heat 1 tbsp oil and butter in a pan.
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As the butter melts, add the coarsely ground garam masala. Mix.
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Add in the tomato and bottle gourd puree. Mix well.
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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.
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Add in the cream. Mix well.
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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.
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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.
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