• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Ooh La La It's Vegan
  • Home
  • About Meabout me icon
  • Blogblog icon for menu
  • Contact Us
  • Recipes
  • Photographyphotography icon for blog menu
  • Subscribesubscribe icon for blog menu
menu icon
go to homepage
search icon
Homepage link
  • Aboutabout me icon
  • Home
  • Contact
  • Recipes
  • Blogblog icon for menu
  • Subscribesubscribe icon for blog menu
  • Photographyphotography icon for blog menu
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    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.

    📖 Recipe

    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 minutes
    Cook Time: 20 minutes minutes
    Total Time: 35 minutes 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
    Tried this Recipe? Pin it for Later!Mention @veganvigilanteblog or tag #veganvigilanteblog!

    More Recipes

    • vegan-bbq-ideas collage for Pinterest
      30 Easy Vegan BBQ Ideas For Summer Parties
    • side view of layered drink on a festive table
      Red White and Blue Cocktail
    • collage of vegan brunch recipes
      25 Delicious Vegan Brunch Recipes
    • 2 glasses of red beverage on a white table
      Easy Tinto de Verano Recipe (Spanish Red Wine Cocktail)

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Debbye Jean!

    A BSN registered nurse and crazy vegan foodie, food photographer and recipe creator! I find the ultimate joy and comfort spending time in my kitchen sharing recipes with friends and family and I'd love to share my passion with you. Whether you're vegan, vegan-curious, or just cravin' more plants in your daily diet, let me show you how delicious plant-based eating can be so we can stay vibrant and healthy and do our part to reduce the suffering of animals used for food consumption worldwide.

    More about me →

    Popular

    • overhead view of a plate of green asparagus with a yellow sauce
      Vegan Hollandaise Sauce Over Grilled Asparagus
    • overhead view of pot of stroganoff
      One-Pot Vegan Mushroom Stroganoff (With Creamy Marsala Sauce)
    • side view of blue kamikaze shot in a shot glass with wedge of lime
      Blue Kamikaze Shot - 3 Ingredients
    • stack of vegan shortbread cookies on a white table
      Lavender Shortbread Cookies You Can't Resist

    4th of July

    • overhead shot of potato salad recipe
      Best Vegan Potato Salad Recipe
    • hand holding grilled portobello mushroom burger with all the trimmings
      Epic Portobello Mushroom Burger | Grilled, Oven or Stovetop
    • overhead view of grilled corn with parmesan
      Mesquite-Grilled Corn On The Cob (With Cilantro Lime Avocado Sauce & Vegan Parmesan)
    • hand reaching in to grab one of 4 different carrot dogs
      Grilled Carrot Dogs 4 Ways (Carrot Hot Dogs)

    Never Miss a Recipe!

    Every week I send out new vegan recipes directly to your inbox. It's free. No spam. Unsubscribe whenever you want!

    Thank you for subscribing.

    banner showing where my blog has been featured in

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up Now!

    Contact

    • Contact
    • Work With Me

    AS AN AMAZON ASSOCIATE, I EARN A SMALL COMMISSION, AT NO EXTRA COST TO YOU, FROM QUALIFYING PURCHASES.

    Copyright © 2023 Ooh La La It’s Vegan on the Foodie Pro Theme