- 1/4 cup olive oil
- 1 large yellow onion, chopped
- 1 teaspoon minced garlic
- 1 teaspoon minced fresh ginger root
- 2 serrano peppers, minced, or to taste
- 3/4 teaspoon red chile powder
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ground coriander
- 3/4 teaspoon garam masala
- 3/4 teaspoon ground turmeric
- 1 (14.25 ounce) can tomato puree
- 1 tablespoon ketchup
- 8 ounces paneer, cubed
- 1 (16 ounce) package frozen peas, thawed
- whipping cream or half-and-half to taste
- chopped fresh cilantro, for garnish
- Heat oil in a large pan over medium heat. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 20 minutes more. Stir in garlic and ginger, and continue cooking for 1 minute.
- Reduce heat to low, stir in chopped serrano chiles, and cook for an additional minute. Sprinkle in the red chile powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.
- Pour in tomato puree and ketchup; thin with water to desired consistency. Stir in the paneer and peas; cook to soften peas, 2 to 3 minutes. Stir in cream, and increase heat to medium-high. Allow the curry to come to a rolling boil, and cook for 3 to 4 minutes. Garnish with cilantro.
05/20/2018
recipepes.com
Basic ndian Curry with Paneer, recipe
PT15M
PT1H
5
455 calories
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