Followed the instructions as given and it was finger licking good. Thank you very much.
Thanks, Bijaya! By the way, cool site for Nepal treks! One day I’d like to come back and go trekking in some other regions. I hear Annapurna is verrrrry different than it was 10 years ago.
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This is AMAZING. I’ve never had cow secretion-based paneer, but the tofu in this recipe has to be pretty damn close to the “real thing.” The flavors are just out of this world, and the sauce is perfect. My boyfriend’s mom is from India, and her paneer makhani with tofu doesn’t hold a candle to this recipe! P.S. Instead of cashews/water I used 3/4 cup of Tofutti sour cream blended with 1/4 cup water.
Nicole, I’m delighted to hear it turned out so well for you! It took me *years* to figure out how to make decent vegan paneer. Tofu is definitely tricky, and not-so-tasty unless you know how to work with it. Glad you loved the sauce! Your idea for the creamy sauce sounds excellent, too. A bit of a tangy edge, which fits!
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