*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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.
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.
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!
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.
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.
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!