This Vegan Paneer Butter Masala is adapted from a traditional Paneer Butter Masala recipe I used to make when I was vegetarian. My boyfriend and I always loved it so I couldn’t wait to create my very own vegan version of this tasty dish. As with most of my other recipes, I created this in the heat of the moment, if you will, and had no idea how it was going to turn out or if it would even be any good. Needless to say I was pleasantly surprised.
In the original recipe, I used regular butter and whole milk. For the vegan version, I used vegan butter and coconut milk and what a delicious combination it turned out to be. The perfect sauce to serve over steamy basmati rice.
Vegan Paneer Butter Masala has it’s roots in Northern India. It combines the rich flavors of Indian spices such as garam masala, fenugreek leaves and red chili powder with the tanginess of pureed tomatoes and ginger and the savoriness of garlic. The end result is a delicious, creamy flavorful sauce with just a hint of heat and sweet.
When I served it to my boyfriend tonight, he said “you’ve got another winner, babe!” I just love how supportive he is of my cooking. And believe me, when he says it’s delicious, it’s delicious. There have been times when my recipes have been mediocre, and he is the first one to tell me about it.
I hope you enjoy this Vegan Paneer Butter Masala as much as we did. Serve it with my Vegan Garlic Naan (which I made today and ate with the leftovers) and some steamed basmati or brown rice.