Butter Paneer – Vegan Option Included
Vegan Option Included
We have always been a fan of Butter Paneer. Sadly each time we made this dish it seemed to be missing something. Then, while traveling through India, we learned Indian Traditional Cooking. This course helped us understand Indian Cooking a bit more. As a result of, trough years of trial and error, we have come up with a wonder Butter Paneer Recipe.
Recipe Serves 6
Chili Powder – ½ tsp
Turmeric Powder – ½ tsp
Coriander Powder – ½ tsp
Garam Masala – 1 tsp
Chicken Masala (Does not contain Chicken) – 1 tsp
Minced Ginger – 1 tsp
Minced Garlic – 1 tsp
Ghee – 1 tbsp.
Dried Fenugreek Leaves (Methi) – 1 tbsp 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
Whole Milk – 1 Cup
3 tsp Cream
Salt and Pepper to taste
¾ cup Frozen Peas
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
Whole Milk – 1 Cup – With Unflavored Rice or Soy Milk
Cream – 3 tsp – 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.
Enjoy this next recipe – Cilantro Chutney