Back to recipes

Paneer Butter Masala made with Colman’s Natural Coconut Vinegar

A creamy, flavour-packed Indian classic made even more special with homemade paneer curdled using Colman’s Natural Coconut Vinegar. Rich, velvety, and beautifully balanced — a true comfort dish with a twist.

Cook Time

30 minutes

Ingredients

For the Homemade Paneer

2 litres full-cream milk
350–400 ml Colman’s Natural Coconut Vinegar

For the Masala

2–3 Tbsp oil or butter
50 g butter (for finishing)
1 tsp cumin seeds
2–3 cloves
2–3 star anise
2 bay leaves
1 Tbsp chopped garlic
1 Tbsp grated ginger
1 medium onion, finely chopped
2 tomatoes, chopped
10–12 cashew nuts
1 tsp coriander powder
½ tsp turmeric
1 tsp red chilli powder (adjust to taste)
1 tsp garam masala
Salt to taste
Fresh coriander – chopped, for garnish

Products Used

Colmans Coconut Water Vinegar

Buy Now

Cooking Instructions

Make the Paneer
Boil 2 litres of milk in a large pot.Gradually pour in Colman’s Natural Coconut Vinegar while stirring gently.Once the milk curdles and separates into curds and whey, remove from heat.Strain through a muslin cloth, pressing gently to remove excess liquid.Set the paneer in the fridge for a few hours to firm up, then dice into cubes.
Prepare the Masala Base
In a pan, heat oil over low heat. Add cumin, cloves, star anise, and bay leaves.Once fragrant, add garlic and ginger. Sauté briefly, then add onions and cashew nuts.Cook until the onions turn golden. Add chopped tomatoes and cook until soft.Stir in coriander powder, turmeric, red chilli powder, and garam masala.Reduce heat to low and cook until it forms a thick, fragrant paste.Let it cool slightly, then blend into a coarse paste — not too smooth.
Finish the Butter Masala
In a clean skillet, melt 50 g butter with a small splash of oil.Pour in the blended masala paste and cook gently until it thickens.Add red chilli powder for colour and adjust salt as needed.Fold in the diced homemade paneer carefully, coating evenly.Simmer for 2–4 minutes on low heat until the paneer is soft and the gravy rich.Garnish with fresh coriander and turn off the heat.
To Serve
Serve hot with naan, roti, or steamed basmati rice. The soft, vinegar-fresh paneer absorbs every layer of the buttery, spiced sauce.

Explore More Recipes

Marinated Chicken Drumlets made with Colman’s O...
Juicy, golden-brown drumlets marinated and glazed with the rich umami sweetness of Colman’s Organic Coconut Aminos — perfect as a party appetiser or weeknight treat.
Read more

Marinated Chicken Drumlets made with Colman’s O...
Juicy, golden-brown drumlets marinated and glazed with the rich umami sweetness of Colman’s Organic Coconut Aminos — perfect as a party appetiser or weeknight treat.

Ready to Cook?
Garlic Mushroom made with Colman’s Garlic Aminos
A quick, flavourful side dish that turns everyday mushrooms into a garlicky, umami-packed treat — thanks to the deep, aromatic richness of Colman’s Garlic Aminos.
Read more

Garlic Mushroom made with Colman’s Garlic Aminos
A quick, flavourful side dish that turns everyday mushrooms into a garlicky, umami-packed treat — thanks to the deep, aromatic richness of Colman’s Garlic Aminos.

Ready to Cook?
Amino Fried Rice made with Colman’s Original Am...
A colourful, umami-rich fried rice that brings together buttery aromatics, crisp vegetables, and the deep savoury sweetness of Colman’s Original Amino Glaze.
Read more

Amino Fried Rice made with Colman’s Original Am...
A colourful, umami-rich fried rice that brings together buttery aromatics, crisp vegetables, and the deep savoury sweetness of Colman’s Original Amino Glaze.

Ready to Cook?

1 3