Jain

Paneer Curry With No Onion, No Garlic, But All The Flavour

Quick Summary

This Jain-style paneer curry, made with tomatoes, ginger, and fasting-friendly spices, tastes delicious and satisfying. If you think no curry can be made without onion and paneer, this dish will certainly make you rethink. It is perfect for religious fasts or satvik meals, celebrating simplicity without compromise. With a few omissions and a few additions, this dish will soon be your favourite if you are practising Jain or just want to have some simple and satvik dish.

Deep Dive

Do you think no curry can taste delicious without onion or garlic, especially options like paneer that do not carry any inherent taste? Then this dish will certainly make you question that statement. Paneer is a staple in Indian kitchens that suits every mood and occasion. However, in practising Jain households, or during fasts, this curry might often not be on the menu list because of the strong presence of onion and garlic in it. While this might sound restrictive, Indian cooking thrives on creativity. 

This paneer curry highlights how spices, tomatoes, and ginger can create a dish that is as delicious as the regular one. This curry sits comfortably in the satvik tradition, where meals are light and meant to nourish without making you full. This dish allows the natural flavours of these options to shine without the overpowering taste of onion and garlic. It is protein-rich, healthy and a perfect option if you want to eat tasty paneer in a Jain household or simply want to have a simple, nourishing, and light paneer curry. 

How To Make Jain Paneer Curry (No Onion, No Garlic)

Ingredients

• 250 g paneer, cut into cubes

• 3 medium tomatoes, pureed

• 1-inch piece of ginger, grated

• 2 green chillies, slit (optional)

• 2 tbsp curd (yoghurt) or 2 tbsp fresh cream

• 2 tbsp ghee or oil

• ½ tsp cumin seeds

• 1 tsp coriander powder

• ½ tsp cumin powder

• ¼ tsp turmeric powder

• ½ tsp black pepper powder

• Salt to taste (sendha namak if fasting)

• Fresh coriander leaves for garnish

Method

Here’s how you can make Jain paneer curry in five simple steps

Step 1

Begin by heating ghee or oil in a kadhai or pan. Once it is hot, add the cumin seeds and allow them to splutter, releasing their earthy aroma. Next, add the grated ginger along with the slit green chillies and sauté briefly until fragrant.

Step 2

Pour in the tomato puree and cook it on medium heat until the raw smell disappears and the mixture thickens slightly. At this stage, sprinkle in the turmeric, coriander powder, cumin powder, and black pepper. Stir the mixture well so that the spices blend evenly with the tomato base.

Step 3

Reduce the flame to low and add the curd or fresh cream. Stir continuously while adding it to ensure the mixture does not curdle, and let it combine to create a smooth and balanced gravy.

Step 4

Now gently add the paneer cubes and stir them into the gravy with care, making sure they absorb the flavour without breaking apart. Allow the curry to simmer for four to five minutes so that the paneer softens and the spices are infused into the dish.

Step 5

Finally, check for seasoning and adjust the salt as required. Garnish the curry with freshly chopped coriander leaves and serve it hot. This Jain Paneer Curry pairs beautifully with rajgira puris, sabudana rotis during fasts or even a simple bowl of steamed rice, making it a light yet fulfilling meal.