Has anyone got a good recipe for Mattar paneer (peas & cheese)?
I tried it for the first time from the take away counter at pakeezah in Bradford a couple of weeks ago and I was in curry heaven. I never imagined the such a simple curry could taste soooo good.
I have tried to re-create it from memory of the flavours and while my attempt was nice and edible, it was nothing compared to the one that I had purchased.
I am planning on returning at some point to the pakeezah to order it again and also ask the chef if he can give me any instructions but in the meantime I need to sort out my fix and try to make it again.

This is the takeaway type Chicken Korma I make in the bar for the ex-pats in Spain and I have had some very good feedback. checkout www.chickentikkaway.com for more of my curries which I will be adding to this site at a later date.
It is very quick and easy to make.

I make the curry when it is ordered and it makes 1 large portion.
If you want to make enough for more people use 2 ladels of sauce per person and 1/4 more of each spice per person.

Ingredients
1/2 tsp grnd coriander
1/4 tsp garam masala
1 crushed cardamom pod(remove the outer skin)
2 ladels Basic curry sauce
1-2 tbs cashew nuts
2 tbs coconut cream
1 ladle of cooked chicken(I normally marinate all my chicken in yogurt and my home made curry paste 24 hrs before)
3 tbs cream
2 tbs fresh coriander(optional) I don't use it because it's expensive and harder to come by in Spain, I would use it if I could.

Directions
1. heat a little oil in a wok or frying pan(about 2 tbs)
2. fry the coriander and garam masala for about 30 seconds
3. add the 2 ladels of basic curry sauce fry for about 30 seconds
4. add the cashew nuts & coconut cream
5. add the chicken pieces cook for about 1 minute until the chicken has heated up
6. add the cream and stir
7. Serve

Preparation is everything

I use the trs brand for my curry nights in Spain. I cook curry for my local bar for the Brits out here and I find the trs brand is excellent.  Although if I hadn't found that brand of spices it wouldn't have stopped me from making excellent curries. The main thing is to be consistant with your curries, if you make a good curry stick to that recipe every time for that certain curry. Then let the people who eat it decide, if they don't really like it, they will eat a different curry that you make as long as you make more than one type of curry.  I used to enjoy a fantastic Chicken Tikka Masala in a restaurant that I used to go to in the UK, but I used to go to another restaurant and order a Rogan Josh because I knew the CTM wasn't as good in that particular restaurant.