Paneer Butter Masala Recipe

Vegan paneer: A plant-based alternative to traditional paneer, often made from tofu or other non-dairy ingredients.

Oil: Used for sautéing the ginger-garlic paste and other ingredients.

Tomato puree: Provides a rich and tangy base for the sauce.

Coconut milk: Adds a creamy texture and subtle sweetness to the dish.

Garam masala: A blend of ground spices commonly used in Indian cuisine.

Turmeric powder: Adds color and a warm, earthy flavor.

Cumin powder: Adds a nutty, peppery flavor.

Coriander powder: Adds a citrusy, slightly sweet flavor.

Salt: Enhances the overall flavor of the dish.

Sugar: Balances the flavors and adds a touch of sweetness.

Ginger-garlic paste: Adds a robust, aromatic flavor to the dish.

When making paneer butter masala, ensure that the ginger-garlic paste is sautéed until it turns a light golden brown. This step is crucial as it helps to release the full aroma and flavor of the ginger and garlic, creating a rich base for the tomato puree. Additionally, when adding the coconut milk, make sure to stir continuously to prevent it from curdling and to achieve a smooth, creamy texture.

• vegan paneer - Substitute with tofu: Tofu has a similar texture and can absorb the flavors of the dish well.

• oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor that complements the coconut milk.

• tomato puree - Substitute with crushed tomatoes: Crushed tomatoes provide a similar consistency and flavor.

• coconut milk - Substitute with cashew cream: Cashew cream offers a creamy texture and rich flavor similar to coconut milk.

• garam masala - Substitute with curry powder: Curry powder has a similar blend of spices and can provide a comparable flavor profile.

• turmeric powder - Substitute with saffron: Saffron can add a similar color and a unique flavor, though it is more expensive.

• cumin powder - Substitute with caraway seeds: Caraway seeds offer a similar earthy flavor and can be ground to a powder.

• coriander powder - Substitute with ground fennel seeds: Ground fennel seeds provide a sweet and aromatic flavor similar to coriander.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with a depth of umami flavor.

• sugar - Substitute with maple syrup: Maple syrup adds sweetness and a slight caramel flavor.

• ginger-garlic paste - Substitute with freshly grated ginger and minced garlic: Freshly grated ginger and minced garlic can provide a more vibrant and fresh flavor.

• Allow the paneer butter masala to cool completely before storing. This helps prevent condensation, which can make the dish watery.
• Transfer the cooled paneer butter masala into an airtight container. Ensure the container is clean and dry to maintain the freshness of the dish.
• For short-term storage, place the container in the refrigerator. The paneer butter masala will stay fresh for up to 3-4 days.
• If you plan to store it for a longer period, consider freezing. Portion the paneer butter masala into smaller containers or freezer-safe bags. This makes it easier to thaw only what you need.
• Label the containers or bags with the date of preparation. This helps you keep track of how long the paneer butter masala has been stored.
• When ready to use, thaw the frozen paneer butter masala in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the paneer butter masala on the stovetop over medium heat. Stir occasionally to ensure even heating. You may need to add a splash of coconut milk or water to adjust the consistency.
• Avoid reheating the paneer butter masala multiple times, as this can affect the texture of the vegan paneer and the overall flavor of the dish.
• Garnish with fresh coriander leaves before serving to revive the dish's vibrant appearance and enhance its flavor.

• Stovetop Method: Place your leftover paneer butter masala in a non-stick pan. Add a splash of coconut milk or water to maintain the creamy consistency. Heat over medium-low, stirring occasionally to ensure even heating. This method helps retain the dish's original texture and flavor.

• Microwave Method: Transfer the paneer butter masala to a microwave-safe dish. Cover it with a microwave-safe lid or wrap to prevent splatters. Heat on medium power for 2-3 minutes, stirring halfway through. If it seems too thick, add a bit of coconut milk or water and stir well before continuing to heat.

• Oven Method: Preheat your oven to 350°F (175°C). Place the paneer butter masala in an oven-safe dish, cover with aluminum foil to prevent drying out, and bake for about 15-20 minutes. Stir halfway through to ensure even heating. This method is great for reheating larger portions.

• Double Boiler Method: Fill a large pot with water and bring it to a simmer. Place the paneer butter masala in a heatproof bowl and set it over the simmering water, ensuring the bowl does not touch the water. Stir occasionally until heated through. This gentle method helps preserve the delicate flavors and textures.

• Instant Pot Method: If you have an Instant Pot, use the sauté function to reheat your paneer butter masala. Add a splash of coconut milk or water, set the Instant Pot to sauté on low, and stir occasionally until heated through. This method is quick and efficient, especially for small portions.

• Pan: Used for sautéing the ginger-garlic paste and cooking the tomato puree and spices.

• Spatula: Essential for stirring and mixing the ingredients to ensure even cooking.

• Knife: Needed for cutting the vegan paneer into cubes.

• Cutting board: Provides a safe surface for cutting the vegan paneer.

• Measuring spoons: Used to measure out the spices and other ingredients accurately.

• Measuring cup: Necessary for measuring the tomato puree and coconut milk.

• Serving spoon: Used for serving the finished dish.

• Bowl: Handy for holding the vegan paneer cubes before adding them to the pan.

• Lid: Useful for covering the pan while the sauce simmers, to prevent splattering.

• Grater: Optional, but can be used if you prefer to grate fresh ginger and garlic instead of using a paste.

Prepare ingredients in advance: Chop the vegan paneer and measure out spices beforehand to streamline the cooking process.

Use pre-made tomato puree: Opt for store-bought tomato puree to save time on blending and straining.

Cook in batches: Double the recipe and freeze half for a quick meal later.

Simmer with a lid: Cover the pan while simmering to speed up the cooking time and retain moisture.

Preheat the pan: Ensure the pan is hot before adding oil to reduce overall cooking time.