An indulgent vegetarian curry from the Punjab in North India. Anyone who loves butter chicken will love this creamy Indian curry, so it'll please the vegetarians and omnivores alike!
This recipe was excellent - thank you so much! The paneer is easily substituted with tofu and the spice can be adjusted up or down, according to your preferences. We loved this and will definitely be making this again. - 09 May 2013 (Review from Allrecipes US | Canada)
This recipe was really wonderful. I was trying to make this cheap and use ingredients I had on hand. Made my own garam masala using a recipe for the spice mix, blended fresh ginger and garlic to make paste and used sriracha hot sauce instead of red pepper paste. Also used fresh almonds stuck in a blender with some oil instead of the cashew paste and only milk (no half and half). My only issue is that it turned out very dull in color. I was expecting bright orange/red and it was sorta peach/pink. Maybe use tomato paste instead of sauce? - 23 Nov 2013 (Review from Allrecipes US | Canada)
Thanks so much for the recipe! The only changes I made was to substitute grated almonds for the cashew paste; I did not have enough chilies so I added red curry paste and sriracha chili sauce; I substituted almond milk for the cream and milk. This is a new family favourite. - 22 Jun 2013 (Review from Allrecipes US | Canada)