Just when you thought you were ready to give up on vegan food, this authentic Indian butter paneer masala recipe is here to prove you wrong. When you use the right ingredients and the right vegan substitutes, you can never go wrong.
It's time to show all your friends and family how vegans really eat. Once you make it at home, you won't stop eating it!
Share this recipe with someone who just went vegan!
- Two tomatoes, 250 gms
- Cashews, 50 gms
- Oil, 2 tablespoons
- Cumin seeds, ½ teaspoon
- Cardamom, 1-2 pieces
- Cinnamon, 1 small stick
- Bayleaf, 1 piece
- Ginger garlic paste, 2 teaspoon
- Red chili powder, ½ teaspoon
- Salt, to taste
- Garam masala, 1 teaspoon
- One Good paneer, one packet
- One Good butter, for garnish
- One onion, large dices, 50 gms
- Half of one green bell pepper
- Fresh coriander to garnish
- Boil whole tomatoes for 20 minutes
- Strain the water and allow them cool
- Add the tomatoes to a food processor or blender and grind to a paste. Set this aside
- Boil your cashews for 10 minutes to soften. Strain and add to a food processor with some fresh water to make a thick paste
- Heat some oil in a pan and add cumin seeds, cardamom, cinnamon, and bayleaf. Fry until the spices start to crackle
- Add some ginger garlic paste and cook for a bout a minute
- Add some red chilli powder, salt, and garam masala. Cook for another minute or so
- Add some tomato paste and mix well. Cook on medium heat for about 15 minutes
- Add the cashew paste and cook for another 15 minutes
- Dice a pack of One Good paneer into cubes
- Shallow fry the paneer dices on each side
- Adjust the seasoning of your tomato gravy by adding sugar and salt. Add onion and green bell pepper dices and let it cook for 5 minutes
- Add the cooked paneer pieces into the gravy
- Garnish with some One Good butter, chopped coriander and serve. Enjoy!