Name: Basic Indian Curry with Paneer
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Olive oil - ¼ cup; Yellow onion, chopped - 1 large; Minced garlic - 1 teaspoon; Minced fresh ginger root - 1 teaspoon; Serrano peppers, minced, or to taste - 2; Red chile powder - ¾ teaspoon; Ground cumin - ¾ teaspoon; Ground coriander - ¾ teaspoon; Garam masala - ¾ teaspoon; Ground turmeric - ¾ teaspoon; Tomato puree - 1 (14.25 ounce) can; Ketchup - 1 tablespoon; Frozen peas, thawed - 1 (16 ounce) package; Paneer, cubed - 8 ounces; Heavy whipping cream, or more to taste - ½ cup; Chopped fresh cilantro, for garnish - 2 tablespoons

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Basic Indian Curry with Paneer

1. Olive oil - ¼ cup

2. Yellow onion, chopped - 1 large

3. Minced garlic - 1 teaspoon

4. Minced fresh ginger root - 1 teaspoon

5. Serrano peppers, minced, or to taste - 2

6. Red chile powder - ¾ teaspoon

7. Ground cumin - ¾ teaspoon

8. Ground coriander - ¾ teaspoon

9. Garam masala - ¾ teaspoon

10. Ground turmeric - ¾ teaspoon

11. Tomato puree - 1 (14.25 ounce) can

12. Ketchup - 1 tablespoon

13. Frozen peas, thawed - 1 (16 ounce) package

14. Paneer, cubed - 8 ounces

15. Heavy whipping cream, or more to taste - ½ cup

16. Chopped fresh cilantro, for garnish - 2 tablespoons

How to cook deliciously - Basic Indian Curry with Paneer

1. Stage

Heat oil in a large pan over medium heat. Cook and stir onion in hot oil 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; cook for 1 minute.

2. Stage

Reduce heat to low, stir in serrano peppers, and cook for an additional minute. Sprinkle in red chile powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.

3. Stage

Pour in tomato purée and ketchup; thin with water to desired consistency. Stir in peas and paneer; cook until peas soften, 2 to 3 minutes. Stir in cream, then increase heat to medium-high. Allow curry to come to a rolling boil; cook for 3 to 4 minutes. Garnish with cilantro.