Servings
Font
Back
Paneer Butter Masala
5 from 3 votes

Paneer Butter Masala

A delicious paneer butter masala made with vegan paneer and packed full of delicious herbs and spices. Vegan and gluten free recipe.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 4 people
Calories: 385 kcal
Course: Main Course
Cuisine: Vegan, gluten-free

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Add in the green Serrano chili and garlic and ginger and cook for another 5 minutes with occasional stirring.
  4. Cool the mixture a little and blend the onion spices mixture along with chopped tomatoes and soaked cashews.
  5. 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.
  6. 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.
  7. Cook on medium-low heat, covered for 5 minutes. Taste and adjust salt and sugar. This dish is usually quite sweet in restaurants.
  8. Garnish with fresh chopped cilantro or grated beets or fried onions!
  9. 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

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: 4 people

Amount Per Serving

Calories 385

% 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.