4 to 6As a Main Course
By Naomi Duguid
This interesting cross between a sauce and a curry has echoes of the Indian subcontinent but is distinctively Burmese. Paneer is a fresh firm cheese that does not melt when heated; it’s available in South Asian groceries. You can also, nontraditionally, substitute pressed tofu for the paneer. The taste is a little different, but the result is very similar.
Made with paneer and soy sauce or miso, this dish is vegetarian; with tofu, it becomes vegan.