BUTTER PANEER

BUTTER PANEER

INGREDIENTS

MARINATED TOFU

  • 325 gms to Tofu
  • 1 cup soy milk
  • 1 1/2 tbsp maple syrup
  • 1 1/2 tsp Apple cider vinegar (ACV)

METHOD

  • In a bowl mix in soy milk, maple syrup, and ACV. Toss in the Tofu, cover and leave it in the fridge for one hour.

CURRY SAUCE

  • 2 tbsp vegan butter/canola oil
  • 1 red onion roughly chopped
  • 1 1/2 cup chopped tomatoes (from a can)
  • 1 tbsp ginger + garlic paste (or use fresh)
  • 1 tbsp garam masala
  • 1 tsp turmeric powder
  • 1/4 tsp cinnamon powder
  • 1 pinch cardamom powder
  • 1/2 tsp chilli powder (more or less according to palette)
  • 4-5 drops red food color (will give restaurant style orange color, but it’s optional)
  • 4 dates (pitted)
  • 1/4 cup soy milk
  • 1/3 cup cashews
  • Salt to taste

METHOD

  • Heat up the Vegan Butter in a large and deep non-stick frying pan.
  • Add onions and cook for 4-5 minutes or until golden on medium heat.
  • Then add in ginger + garlic paste and cook for a minute.
  • Stir in all the spices and cook for 30sec-1 minute
  • Mix in the tomatoes and cashews, and cook for 3-4 minutes on medium heat while stirring occasionally.
  • Switch off the heat and let it cool for few minutes.
  • Take the tofu out of fridge and drain the marinade. Do not throw the marinade liquid away.
  • In a blender, add marinade liquid, dates, soy milk, food color, and cooked onion-tomato mixture. Blend until smooth.
  • Pour the mixture back into the non-stick pan, add tofu and cook until its heated through.
  • Serve hot with vegan naan or roti.

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