Vegan Paneer Butter Masala
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5 from 7 votes

Vegan "Paneer" Butter Masala

Taking the dairy out of this vegan Paneer Butter Masala, a Punjabi classic, does not take away from its mindblowing flavor or its authenticity or its deliciousness. Give this gluten-free recipe a try and you'll be hooked for good.

Prep Time15 mins
Cook Time20 mins
Course: Side Dish
Cuisine: gluten-free, Indian, Vegan
Servings: 4 servings
Calories: 139kcal
Author: Vaishali ยท Holy Cow! Vegan Recipes



  • Heat 1 tbsp butter in a saucepan.
  • Add the onions and garlic and saute, stirring frequently, until the onions turn translucent.
  • Add the tomatoes and the cashews. Cook, covered but stirring frequently, until the tomatoes have reduced to a pulp. Add the coriander powder, turmeric and paprika and continue cooking for another 5 minutes. Turn off the heat.
  • Carefully, taking care not to burn yourself, ladle out the tomato-onion-spice mixture into a blender. Or, if you have an immersion blender, use that. Add a cup of water or preferably vegetable stock and blend into a very, very smooth paste.
  • Pour the sauce back into the saucepan. For an even smoother texture to your sauce, you can strain it.
  • Add the kasoori methi and sugar and stir well. If the sauce looks too thick, you can thin it out with more vegetable stock. Bring the sauce to a boil over medium heat.
  • Add the cubes of tofu, season with salt, bring back to a boil, and continue to cook, covered for another five minutes.
  • Turn off the heat, garnish with cilantro, and serve hot with naan or roti or rice.


Calories: 139kcal | Carbohydrates: 14g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Potassium: 377mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1542IU | Vitamin C: 17mg | Calcium: 35mg | Iron: 1mg