This is my favorite Indian dish, however, this recipe just didn't cut it for me. I used ground almonds, since that's what I had on hand. It doesn't say when to add the nuts, so I added them when I added the paneer. I didn't fry the paneer, as that's just extra fat. I just tossed it in as is and it held its form. After I fried the onions, I added all the spices and cooked the mixture just until the oils from the onions separated, then added the tomato sauce. It's suppose to infuse the flavor. My boyfriend's mom always cooks Indian food (her husband is Indian) and never uses milk or cream. Those are the ingredients that make the dishes so heavy and fattening. Instead she uses Paval's Non Fat Russian Yogurt, which is what I used. This dish was much too hot for my tastebuds. Next time I'll use red pepper flakes instead of cayenne to my liking. When an Indian dish is too spicy hot for you, just add yogurt, which is sour and will balance out the heat. I also added a little bit of cauliflower, since that's how it's served at my fave restaurant. I'll definitely try this again with modifications, as I've had little luck on finding a recipe for this.

Reviewed On: Dec. 1, 2005

I'll have to try this recipe again. I used olive oil instead of butter and cooked shrimp, which turned out chewy because I added it too early. I also used cayenne which made it way too hot. I'll have to repeat this recipe so I can give it a fair score.

Reviewed On: Dec. 1, 2005

You'll be lickin' your bowls clean! My meat junkie boyfriend even liked this! I omitted the margarine, broccoli and salt (the chicken bouillon has enough salt). I chopped 1/2 an onion in my 'mini prep' which released enough juices to saute it in along w/ 1T of EVOO. I added 1C of frozen corn, used 1% milk, only 1/3 cup of cheese and 1T of cornstarch in place of the flour, as it's only purpose is to thicken the soup. I also added 1t of red pepper flakes. This is my new favorite soup!

Reviewed On: Nov. 11, 2005