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Paneer Butter Masala
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5 from 2 votes

Vegan Paneer Butter Masala

Tofu paneer in a rich, creamy tomato-based sauce.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Dish
Cuisine: Indian
Servings: 6
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 tsp 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.