vegan butter paneer
Veg
Indian
North Indian
| Energy | Carbs | Protein | Fat | Fibre |
|---|---|---|---|---|
| 265 kcal | 17.8 g | 20.7 g | 12.3 g | 18.8 g |
Recipe record values · energy verdict: agrees · basis: unstated
⚠ Packaging review pending: our ops team hasn't yet completed the pouch-labelling audit for this recipe (flagged allergen on the ingredient list: milk; soy). The recipe and its ingredients are real and unchanged — this note is about label paperwork, not the food.
Ingredients
Method
| iCookMagic Butter Paneer pouch | 10.0 g |
| Firm tofu (you add) | 150 g |
| Tomato Puree (you add) | 90.0 g |
| Plant-based cooking cream (you add) | 50.0 g |
| Plant-based butter (you add) | 10.0 g |
- 1 Prepare firm tofu using the simmer method.
- 2 Prepare tomato puree — half pack using the simmer method.
- 3 Prepare plant-based cooking cream — half 100 g pack using the simmer method.
- 4 Prepare plant-based butter using the simmer method.
- 5 Add the complete iCookMagic pouch, combine evenly, and cook or assemble until the calculated finished yield is reached. (5 min)
