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    Home » Recipes » Recipes

    Easy Vegan Paneer Butter Masala

    Published: Jun 13, 2016 · Modified: Jan 14, 2023 by Deborah · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    The rich flavors of Northern India come alive in this Vegan Paneer Butter Masala. The perfect combination of Indian spices, tomato, ginger and garlic makes this a recipe you’re whole family will love.

    a bowl of vegan paneer butter masala on a black cooking tray
    Paneer Butter Masala served with Nan & salad

    This Vegan Paneer Butter Masala is adapted from a traditional Paneer Butter Masala recipe I used to make when I was vegetarian. My boyfriend and I always loved it so I couldn’t wait to create my very own vegan version of this tasty dish. As with most of my other recipes, I created this in the heat of the moment, if you will, and had no idea how it was going to turn out or if it would even be any good. Needless to say I was pleasantly surprised. It would be great paired with my Indian Butter Chickpeas and my Vegan Garlic Naan.

    In the original recipe, I used regular butter and whole milk. For the vegan version, I used vegan butter and coconut milk and what a delicious combination it turned out to be. The perfect sauce to serve over steamy basmati rice.

    Vegan Paneer Butter Masala has it’s roots in Northern India. It combines the rich flavors of Indian spices such as garam masala, fenugreek leaves and red chili powder with the tanginess of pureed tomatoes and ginger and the savouriness of garlic. The end result is a delicious, creamy flavorful sauce with just a hint of heat and sweet.

    Paneer Butter Masala served with Nan & salad

    When I served it to my boyfriend tonight, he said “you’ve got another winner, babe!” I just love how supportive he is of my cooking. And believe me, when he says it’s delicious, it’s delicious. There have been times when my recipes have been mediocre, and he is the first one to tell me about it.

    I hope you enjoy this Vegan Paneer Butter Masala as much as we did. Serve it with my Vegan Garlic Naan (which I made today and ate with the leftovers) and some steamed basmati or brown rice.

    a bowl of vegan paneer butter masala on a black cooking tray

    Vegan Paneer Butter Masala

    Tofu paneer in a rich, creamy tomato-based sauce.
    5 from 42 votes
    Print Pin Rate
    Course: Main Dish
    Cuisine: Indian
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 6
    Calories: 353kcal
    Author: Deborah

    Ingredients

    • 16 oz package tofu super firm
    • 2 tablespoon olive oil extra virgin
    • 3 tablespoon vegan butter
    • 3 tablespoon cashews soaked in boiling water for 1 hour and then ground with some water for a smooth paste
    • 1 28 oz can diced tomatoes pureed in blender
    • 1 Serrano chili or jalapeno finely chopped; keep as many or as few seeds per your heat preference
    • 2 inches ginger ground together with garlic in mortar & pestle
    • 3-4 cloves garlic ground together with ginger in mortar & pestle
    • 1 inch ginger julienned
    • 2 bay leaves
    • 2 tablespoon dried fenugreek leaves
    • 2 teaspoon garam masala
    • 1.5 teaspoon red chili powder
    • 1 13.5 oz can coconut milk unsweetened
    • 1 teaspoon sea salt
    • 2 teaspoon cilantro leaves for garnishing
    • 2 tablespoon corn starch

    Instructions

    • Heat oil and butter in large skillet or wok. Add bay leaves and simmer for a minute or so until the oil becomes fragrant. Discard bay leaves.
    • Add ginger-garlic paste and red chili powder. Stir well. Add the tomato puree and saute on medium heat, stirring frequently.
    • Add cashew paste and stir thoroughly. Add coconut milk, stir and simmer over medium heat.
    • Add julienned ginger, green chili, salt, garam masala, dry fenugreek leaves and salt and stir. Continue to simmer for about 10 minutes.
    • Add the tofu, stir and cook until well-heated. Add corn starch and stir just until sauce starts to thicken.
    • Garnish with cilantro. Serve over a bed of steamed basmati rice with plain or garlic naan.

    Nutrition

    Serving: 1serving | Calories: 353kcal | Carbohydrates: 17g | Protein: 10g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Sodium: 697mg | Potassium: 623mg | Fiber: 4g | Sugar: 7g | Vitamin A: 590IU | Vitamin C: 16mg | Calcium: 84mg | Iron: 4mg
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    Welcome hungry friends! Whether you're vegan, vegan-curious or just want to include more plants in your diet, you're in the right place. I'm Debbye Jean, a registered nurse by profession and the creative voice behind Ooh La La It's Vegan, formerly Vegan Vigilante. I'm the one who makes all this delicious vegan food wishing you were here to eat with me. But since you're not, step inside my virtual kitchen where you'll find a variety of vegan, and many times, gluten-free, recipes you can make yourself to share with family and friends. To learn more about me, click on my picture. Ready, set, let's chow down!

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