Comments on: Muttar Paneer (Green Peas w/Paneer) – Indian Recipe

By: hetal

hetal — Tue, 09 Mar 2010 02:28:18 +0000

Hi Ann,

No question is ever stupid

When we add whole spices to the hot oil, they flavor the oil (which in turn flavors the curry). When the rest of the ingredients are added, the whole spices further release their subtle flavors into the curry. These whole spices (except the cumin) are not meant to be eaten. Some people remove them before serving but most people will know not to eat them even if they get it on their plate.

By: Ann

Ann — Tue, 09 Mar 2010 02:18:23 +0000

Hi Hetal and Anuja,

This may seem like a stupid question but I’m new at this. After you add the cumin, cardamom, cloves, cinnamon and bay leaf, do you just leave them in whole? It seems that way from the recipe but that doesn’t seem practical. Can you please explain?

Thanks,

Ann

By: nidhi

nidhi — Mon, 08 Mar 2010 19:55:14 +0000

This was an interesting twist on the traditional matar paneer. I followed the recipe exactly but didn’t find this version to be great. It was rather disappointing. I’ll stick with the tomato version.

Good job with innovation!

By: shaveta

shaveta — Mon, 08 Mar 2010 18:25:07 +0000

Hello Hetal & Anuja,

I had some family get together this weekend & I made this recipe . They all just loved it.
My husband just loved it & keep on praising again & again because it’s a little bit different recipe for Matar Panneer:)

Thank a lot to you guys!!!
I am going to try Samosa recipe now. Looks like my day started with you guys now

Keep going.
Shaveta

By: Parul Rajpal

Parul Rajpal — Thu, 04 Mar 2010 09:56:08 +0000

Hi,

Tried your matar paneer recipe. it was quite a twist from the regular recipe i make and it turned out so well; though I couldn’t help adding a tomato to the recipe! It was yummy, Thanks….