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Who says you can’t have curry when trying to lose weight? At only 356 calories a serving, my vegan paneer butter masala is a perfect balance of spiciness and creaminess. If you’re not watching your waistline, why not have it with naan or rice, or starchy curry dishes, such as aloo masala and dal fry!
I had the genius idea of making paneer with plant milk – I always used to always make my own paneer, so how hard could it be to make it from non-dairy milk?
Do you know what you get when you try to make paneer from soy milk?
Tofu, that’s what.
So I suppose it would be more accurate to call this Tofu Non-Dairy-Butter Masala… but it doesn’t really have the same ring about it, does it?
Nevertheless, regardless of what it’s called, this is flimmin’ gorgeous.
I mean, really, really gorgeous. Just look at it…
Couldn’t you just?
OK, the tofu is not an accurate, 100% substitute for paneer but who cares? It still works perfectly. It also works wonderfully in my vegan palak paneer.
By the way, if you can’t get super-firm tofu, you can press firm tofu (not silken) to firm it up. My local Asian store only has firm tofu, so when I get it home, I drain and rinse it, then wrap it in a clean tea towel, place it in one of the sinks, and then put a kilo bag of rice on top. I leave it for 20-24 hours, and then it’s really firm, and ready to be used.
At some point, I’m going to try again to make paneer but I think next time, I’m going to use a nut milk, such as cashew. After all, cashews produce an excellent ricotta that really does taste like dairy, so maybe it’ll work for something a bit more solid, right? Ha ha!
Vegan paneer butter masala
- full of Vitamin C
Make it as hot or as mild as you like – however you make it though, enjoy!