Paneer Butter Masala
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4 people
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Calories
385 kcal
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Course
Main Course
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Cuisine
Vegan, gluten-free
Paneer Butter Masala
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A delicious paneer butter masala made with vegan paneer and packed full of delicious herbs and spices. Vegan and gluten free recipe.
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Ingredients
- 2 cups paneer find the recipe for vegan paneer in my cookbook, vegan, cubes
- 1/2 onion medium, chopped
- 4 tomato medium, chopped
- 1 Serrano chili pepper
- 1 red chili dried
- 1/2 teaspoon coriander seeds or coriander powder
- 1/2 teaspoon cumin seeds
- 4 cloves
- 1 cardamom pods
- 1/2 inch cinnamon stick
- 2 bay leaf
- 1 teaspoon fenugreek seeds
- 1/2 teaspoon turmeric powder
- 2 inch ginger chopped
- 6 garlic medium sized cloves, chopped
- 1 Tablespoon Kasuri methi (dried fenugreek leaves optional, or fresh fenugreek leaves
- 1 cup cashews soaked in water for an hour
- 1/2 cup non-dairy milk or thin cashew cream
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 Tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon vegan butter
- cilantro or grated beets, chopped, for garnish
Instructions
- In a large pan, add oil and chopped onions and let cook on medium heat for 10 minutes or until the onions start to look nice and golden.
- Add in the spices( bay leaves, cumin, coriander, turmeric, methi seeds, cloves, cinnamon, cardamom and red chili) and cook for 2-3 minutes. You can roast these spices separately before hand and keep them to be added at blending time as well.
- Add in the green Serrano chili and garlic and ginger and cook for another 5 minutes with occasional stirring.
- Cool the mixture a little and blend the onion spices mixture along with chopped tomatoes and soaked cashews.
- In the same pan, add the butter and pour the blended mixture and kasuri methi or fresh chopped methi leaves, and cook on medium low heat partially covered for 20-30 minutes occasionally stirring on until the mixture thickens and starts to leave oil on the sides.
- Add in the salt sugar, milk or cream and vegan paneer cubes and mix well. If the consistency of the sauce is too thick, add some more non dairy milk. You can use water instead as well.
- Cook on medium-low heat, covered for 5 minutes. Taste and adjust salt and sugar. This dish is usually quite sweet in restaurants.
- Garnish with fresh chopped cilantro or grated beets or fried onions!
- Serve hot with Naan, Roti or Basmati Rice.
Notes
- Variations:
- Nutritional value is based on 1 serving
- You can eliminate onions from the curry and just roast the spices and blend with tomatoes and cashews and follow the rest of the steps.
- You can also use garam masala instead of the separate spices.
Nutrition Information
Show Details
Calories
385kcal
(19%)
Carbohydrates
27g
(9%)
Protein
16g
(32%)
Fat
25g
(38%)
Saturated Fat
4g
(20%)
Sodium
600mg
(25%)
Potassium
854mg
(18%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
1085IU
(22%)
Vitamin C
20mg
(22%)
Calcium
78mg
(8%)
Iron
4.6mg
(26%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Calories | 385kcal | 19% |
| Carbohydrates | 27g | 9% |
| Protein | 16g | 32% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Sodium | 600mg | 25% |
| Potassium | 854mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 1085IU | 22% |
| Vitamin C | 20mg | 22% |
| Calcium | 78mg | 8% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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