By Zainab ShahTotal Time25 minutesRating4(4,125)NotesRead community notesTraditionally, roasted and crushed cashews are puréed with cooked onions and tomatoes to make the base for this comforting vegetarian dish. This version skips the hassle of puréeing and instead uses a hefty amount of cashew butter for the same nutty flavor and creamy texture. Red chile powder, ginger and garlic provide the perfect backbone for the sauce. Substitute tofu for paneer if you like; the mildness of either lends itself well to this unexpectedly luxurious dish that is so much more than the sum of its parts. or to save this recipe.Subscriber benefit: give recipes to anyoneAs a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.SubscribePrint OptionsInclude recipe photoAdvertisementIngredientsYield:2 to 4 servings¼cup ghee or neutral oil½pound paneer or extra-firm tofu, cut into 1-inch cubes and patted very dry1medium yellow onion, finely chopped½...
