Reviewed: May 20, 2013

I liked this recipe. I used jalapenos instead of serrano peppers. It was nice and spicy. Next time I will try shrimp in place of paneer.

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Reviewer:

amp

Reviewed: Mar. 23, 2013

I just made this today; it's terrific-I love Indian food but have no restaurant nearby to get my fix. It's easy, and the flavor is wonderful. I'll definitely make it again!

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Reviewer:

Karen

Home Town: Hazleton, Pennsylvania, USA

Reviewed: Jan. 8, 2013

Solid basic concept. I upped the spices to a teaspoon each, adding fenugreek, crushed mustard seed, and red pepper flakes, used scarlet runner beans, spinach and chopped green pepper. Used light sour cream at the end. Delicious.

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Reviewer:

DarlingtonUSA

Reviewed: Nov. 2, 2012

I love Indian food!!! Thanks for a great recipe!

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Reviewer:

Sherry

Cooking Level: Intermediate

Home Town: Fort Pierce, Florida, USA

Living In: Taylorsville, Utah, USA

Reviewed: Jul. 17, 2011

Easy and yummy. I skipped the peppers so it wasn't spicy for the kids.

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Reviewer:

Jessica G

Reviewed: Jul. 14, 2011

Too many peas!!! Seriously, cut the peas in half and add more paneer or Tofu.

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Reviewer:

wires

Reviewed: Jun. 8, 2011

I followed this pretty closely, except instead of cream, I added yogurt. The dish was good, but I wasn't too into tomato puree, so like most people, I added water and cooked it down. This was pretty good but next time I'll make my own personal modifications for spices, etc... This took no time to make, so that was a major bonus!

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Reviewer:

Cupcake

Reviewed: Jun. 7, 2011

I made this with quite a few modifications: - No serrano peppers - No cream - No measured ingredients (just eyeballed) So, this was very loosely followed, but turned out great. I found that it tasted a little too much like tomato past, so I added some water for it to cook down and probably an additional 1/4 tsp (rough estimate) of the spices. Instead of the peppers, I used hot chili oil. Served with saffron rice!

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Reviewer:

MissBee

Reviewed: Oct. 4, 2010

A good, solid recipe that's easily adaptable to whatever veggies you happen to have on hand. I used fresh paneer (easy to make at home if you can't find it) and that really gave the dish a fresh, homemade taste. It's a mild dish, so I added some cracked red pepper at the end just to bump up the heat a bit. Otherwise, I made it as written and it came out perfectly.

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Reviewer:

Padawan60

Cooking Level: Intermediate

Home Town: Birmingham, Michigan, USA

Living In: Royal Oak, Michigan, USA

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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