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Mattar Paneer regional differences?

Boston_Otter | Dec 3, 201411:55 AM

I've had mattar paneer at Indian restaurants a hundred times, and it's one of those basic dishes that's more or less identical wherever you go. Creamy tomatoey red sauce, garam masala spice, peas, fresh cheese cubes.

I once went to an Indian restaurant that served me mattar paneer in a thick white sauce, no tomatoes or garam masala -- just a simple cream sauce. When I asked the server, he said "yes, that's mattar paneer. That's how they make it in the city the chef comes from."

Has anyone else ever seen this sort of mattar paneer, or do you think the kitchen just ran out of stuff and cobbled together something? (for the record, it was pretty lousy and flavorless)

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