I have used this recipe many times with different variations of veggies, and it always turns out great. I ALWAYS double ALL the spices, and I usually omit the raisins cause they're just not my thing. For a vegan version, I use coconut milk instead of milk & cream, and extra firm tofu instead of paneer, and it is still amazing! I often use tomato paste + a bit of water instead of tomato sauce, as it's a more concentrated flavor. I think the most essential part to this recipe is the ratio of spices. Once you have that, you can do anything! Different "gems" I have used include broccoli, cauliflower, chick peas/garbanzo beans, soy beans, different colored bell peppers... also vegetarian "meat" balls. Anything goes, once you have the sauce!
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I have used this recipe many times with different variations of veggies, and it always turns...