Basic Indian Curry with Paneer Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jun. 5, 2010
Very good as written. My variation is to add some cubed potatoes in addition to the peas, skip the peppers and up the spices, and use condensed canned tomato soup instead of the pureed tomatoes + ketchup. This variation is by far and away the best curry I've ever made.
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Reviewed: Feb. 23, 2010
This was very good. My husband is Indian and he really liked it. I don't know what "tomato puree" is so I used two 8 ounce cans of tomato sauce. I also used chili powder instead of serrano peppers and chili powder. I used about 1/4 teaspoon, you could use more or less to taste.
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Photo by SusanBeeTX

Cooking Level: Intermediate

Home Town: Grady, Arkansas, USA
Living In: Plano, Texas, USA
Reviewed: Jan. 10, 2010
This was the favorite when I made a couple of different dishes. I made the paneer with the buttermilk recipe from this site. And I used the light sour cream suggestion from another review, at least 1/2 cup. The frozen peas and tomato puree make this dish fairly quick and easy to make.
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Photo by darmstro67

Cooking Level: Intermediate

Home Town: Caledonia, Nova Scotia, Canada
Living In: Elora, Ontario, Canada

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Reviewed: Apr. 12, 2008
As an Indian who recently moved into my own apartment and realized I don't know how to make Indian food, I must say this was pretty good. Made a few adjustments though. First of all, if you can get whole garam masala (combo of cumin seeds, corriander seeds, bay leaves, fennel seeds, cloves, cinnamon, and cardamom) it makes all the difference. Fry it up before you add the onions until it gets fragrant. Also, instead of adding cream, add a tablespoon or two of light sour cream. Adds the creaminess without so many calories. Since its cold, make sure you temper it (add some of the hot curry sauce into the sour cream to bring up the temperature so it doesn't curdle then add the hot sour cream mix). Also, since I'm a health freak, instead of adding peas and paneer, use edamame (soy) beans and fried tofu chunks. Lastly, make sure you simmer the sauce at the end for a while, gets rid of the canned tomato taste. Not quite authentic recipe, but easy and tasty.
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Cooking Level: Beginning

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Reviewed: Feb. 13, 2008
I love peas, love paneer, love Indian food. This was perfect. The spices took some playing around with, and I definitely recommend adding a good slosh of heavy cream. Oh, and I used a 9oz microwaveable package of peas - that was more than plenty. This was awesome served over plain basmati rice, with paratha to scoop up the sauce. Thanks!
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Photo by Caroline C

Cooking Level: Expert

Living In: Fort Lupton, Colorado, USA

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Reviewed: Sep. 4, 2006
Very good curry recipe. I made it without the serrano peppers (my husband likes his Indian food MILD.) and added tobasco at the table to taste. I tried homemade paneer for this one - it didn't turn out well, and my paneer melted into the curry. Fabulous combination of spices, though. My husband says it's the best curry I've made so far.
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Cooking Level: Expert

Living In: Wilbraham, Massachusetts, USA

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