Jain paneer makhani paste is a thick, creamy base used in the making of Paneer makhani. Paneer makhani is a vegetarian dish which is the favourite of almost every Indian. Jain special refers to the fact that the paste would be made without onion or garlic. Adhering to the dietary principles of the Jain community, this is the best choice for those who follow Jainism or prefer not to eat garlic or onions. This rich paste is cooked using fresh tomatoes, aromatic spices and thick cream, which offers a delectable base for Paneer makhani.
Why choose Jain paneer makhani paste
- It contains no onion and no garlic. Jain paneer makhani paste is suitable for Jain people.
- It is vegetarian as well as vegan-friendly. It is cooked with plant-based ingredients, which makes it the best option for vegetarians and vegans as well.
Jain paneer makhani paste can be used in both winter and summer seasons. In winters, it can be added to Paneer makhani, which can be paired with butter naan as well as the makhani soup. During the summer, this paste can be used in makhani wraps, which are paired with fresh vegetables and cold makhani salads.
Health benefits
- The ingredients of the paste boost immunity. The spices of the paste, like cumin, turmeric, and coriander, boost immunity and have anti-inflammatory properties. They also promote gut health.
- Adding butter and cream gives the paste heart-healthy fats, which are important for overall health, only if consumed in moderation.
- The paste contains vitamin C-rich tomatoes, which also have antioxidants like lycopene, which protects against oxidative stress.
- The tomatoes and various spices have antioxidants which contribute to the health of the skin by reducing inflammation. They also fight free radicals.
Cooking process
- Extra cream can be added to make the base creamy, smooth and thick.
- Chopped green chillies or chilli pepper can be used to increase the heat.
- Curry needs to be allowed to simmer for at least 15 minutes to let the spices enhance the flavour of the paste. All the flavours should be mixed together.
- The paste can be garnished with herbs like cilantro and mint for freshness.
Flavours
The spices used in the Jain paneer makhani paste offer balanced flavours, which make it suitable for multiple palates. The flavours are mildly spicy.
The base of the cream, butter and tomatoes gives a rich texture, which is smooth and perfect for cooking delicious dishes.
Sustainability
- This paste has no onion or garlic, hence it has a long shelf life. This means that the chances of food spoilage are less.
- It requires minimal processing. Only a few resources and ingredients are needed to make this paste.
- The paste is versatile, which means it can be used in multiple dishes.
Conclusion
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