Paneer 'Butter' Masala

Paneer 'Butter' Masala

My mouth waters at the thought of the Paneer Butter Masala that I enjoyed eating in roadside dhabas in North India! Easily veganize this recipe by replacing the paneer with tofu. Now everyone can enjoy the delicious flavors of Butter Masala whether you are vegan, vegetarian or just trying to eat more plant-based products with my Cashew Butter Masala simmer sauce!

Serves 4


14 oz paneer or extra firm tofu, cubed

1 TB canola or sunflower oil

1 jar Brooklyn Delhi Cashew Butter Masala

up to 1/2 cup coconut milk or cream

chopped cilantro

sliced red onions


Turn heat to medium-high. In a non-stick pan, add the oil. Add in cubed tofu or paneer in a single layer. Sauté for about 5-7 minutes until golden brown, flipping cubes to evenly brown.

Add 1 jar Brooklyn Delhi Cashew Butter Masala sauce to the fried tofu or paneer. Pour 1/4 cup coconut milk or cream into the empty jar and shake it up. Pour the contents into the pan and simmer until heated through. Adjust salt.

Garnish with a few spoonfuls of additional coconut milk or cream, chopped cilantro and sliced red onions.

Serve with rice or naan and Brooklyn Delhi Achaar or Mango Chutney.

For Serving


Brooklyn Delhi Tomato Achaar, Roasted Garlic Achaar or Mango Chutney