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  • Serves 4-6

  • 1 hour

  • Easy

  • Selection of vegetables:
    350g new potatoes, skin on & 2-3cm diced
    2 carrots, peeled & 2cm diced
    200g cauliflower, 2-3cm florets
    100g green beans, top & tailed
    100g mushrooms, 2-3cm diced

  • 2 tbsp shashlik paste, mixed with 1-2 tbsp plain soya yoghurt (I use The Hungry Gecko, but you could use other marinades – obviously they won’t be as good ;0) or substitute with following simple marinade

  • Basic marinade:
    1-2 tbsp plain soya yoghurt
    4 garlic cloves, crushed & chopped
    1” piece of ginger, finely minced
    1 green chilli, finely chopped
    1 large red chilli, finely chopped
    1 tbsp paprika powder
    ½ tsp chilli powder
    2 tsp garam masala

  • For the butter masala:
    50g veg oil or ghee
    6 cardamon pods, crushed
    2” piece of cassia bark (or cinnamon)
    6 cloves
    1 large onion, finely chopped
    2” thumb fresh ginger, finely chopped
    4 green chillies, cut lengthways (add less if you want it less spicy)
    2 ½ tsp paprika powder (mild variety)
    ½-1 tsp hot chilli powder (add less if you want it less spicy)
    1 tsp garam masala powder
    1 tsp coriander powder
    4 tbsp tomato puree
    120mls soy or almond cream
    2 tbsp agave syrup or honey
    1 tsp fenugreek powder
    1 tsp salt
    Handful of fresh coriander

Butter paneer is one of my favourite Indian dishes but very indulgent with all that cheese and cream. So this recipe is a vegan twist on the Indian classic. Just that little bit healthier but equally delicious and very easy to prepare. You can easily prepare a basic marinade yourself, use or readymade paste or omit the marinating altogether and just simply make the delicious lip-smacking sauce.

  1. Marinate prepared vegetables, by mixing together all the marinade ingredients. Place the prepared vegetables in a bowl, add the marindae and mix well so well coated. Cover and set aside in fridge for half an hour.
  2. In a large pan, add the vegetable oil then add the cardamom, cassia bark and cloves. Gently fry until aroma is released, then add chopped onion. Fry gently until onion is transparent and starting to turn golden. Remove the whole spices.
  3. Lay the marinated vegetables (except the green beans and mushrooms) on a well oiled tray and bake in a hot oven (200C) for 15 minutes, turning occasionally to ensure nicely browned on all sides. The potatoes may need an additional 5-10 minutes depending on the size of the pieces. Check they are cooked through. Add the green beans and mushrooms to the tray and bake for another 10 minutes.
  4. Add the ginger, chillies, paprika, coriander, garam masala and fenugreek powder to the large pan, and fry gently for 2 minutes. Then add the tomato puree, syrup and two cups of water. Bring to simmer and season to taste with salt. Simmer gently for 10-15 minutes, then add soy or almond cream and bring back to simmer.
  5. I prefer to place the roasted vegetables in a bowl and pour over the masala, as this helps the vegetables keep their lovely marinade. But you can add the vegetables to the large pan also, stir gently and then serve immediately.
  6. Serve with steamed rice and soft chapatis or parathas, garnish with fresh coriander, and some freshly sliced cucumber, red onion and a wedge of lemon on the side.
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