Make it vegan: This recipe can be made vegan by using vegan butter, tofu (instead of paneer) and replacing the heavy cream with coconut cream or coconut milk. Storing: Store any leftover cheese curry in an airtight container in the fridge for 4-5 days.Freezing: Paneer butter masala can be frozen in an airtight container or freezer-safe bag with the air removed for up to 3 months. When ready to serve, thaw in the fridge overnight before reheating.Variations
If you don’t have fresh tomatoes, you can use a can of crushed tomatoes in this recipe.
Use tofu, chickpeas or white beans as a Paneer cheese substitute for vegan or vegetarian protein.
Ghee can be used in place of both butter and canola oil.