basic indian curry with paneer

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 1 large yellow onion, chopped
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger root
• 2 serrano peppers, finely chopped
• 3/4 teaspoon chili 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

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• heat oil in a large pan over medium heat. saute onions until lightly browned. stir in garlic and ginger, and continue cooking for 1 minute more. turn heat to low, add serrano peppers, and cook for an additional minute. sprinkle in the chili 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.