Butter Paneer – Vegan Option Included

Butter Paneer – Vegan Option Included


Serves 6


½ tsp Chili Powder
½ tsp Turmeric Powder
½ tsp Coriander Powder
1 tsp Garam Masala
1 tsp Chicken Masala (Does not contain Chicken)
1 tsp Minced Ginger
1 tsp of Minced Garlic
1 tbsp Ghee
1 tbsp dried fenugreek leaves (Methi) – Finely Cut and tightly packed
1 Large Red Onion – Diced
4 Tomatoes Pureed – In a food processor or blender
8 oz Paneer (Indian Cheese) – Cut into 1-inch Cubes
1 Cup Whole Milk
3 tsp Cream
Salt and Pepper to taste
¾ cup Frozen Peas

Vegan Option

For those who want to skip on all the “derived from animal” products in their meals… here are some easy substitutes that keep the great flavor but sans the cow’s offerings:

1tbsp ghee – With Vegan Butter
8 oz Paneer (Indian Cheese) – Cut into 1-inch Cubes – With Firm Tofu
1 Cup Whole Milk – With Unflavored Rice or Soy Milk
3 tsp Cream – With blended Silken tofu

What to do

1) Heat 10” deep pan. Once heated add the ghee or Vegan Butter.
2) Add Ginger and Garlic until browning begins.
3) Add the onion and cook until translucent.
4) Add the tomatoes and continue cooking until bubbles form evenly throughout the pan.
5) Lower heat to simmer. Then, add frozen peas and all spices: except, only add half of both the chicken masala and garam masala. Then stir and let cook for 3-4
6) Add milk (or Soy/Rice Milk), Paneer (or Firm Tofu), and Fenugreek Leaves. Cover and cook for another 5-6 minutes.
7) Add cream (or blended silken tofu), and the remaining chicken masala and garam masala. Stir, cook for an additional 2 minutes.

This dish pairs well with Basmati Rice, Roti, or Naan.

Happy Eatin’

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