Basic Indian Curry with Paneer recipe
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Ingredients
- ¼ 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 ¾ teaspoon red chile powder ¾ teaspoon ground cumin ¾ teaspoon ground coriander ¾ teaspoon garam masala ¾ 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
Nutrition Info
- 433.5 caloriescarbohydrate: 33 gcholesterol: 49.2 mgfat: 28.1 gfiber: 8.1 gprotein: 16 gsaturatedFat: 10.5 gservingSize: -sodium: 819.5 mgsugar: 13.8 gtransFat: : -unsaturatedFat: : -
Directions Basic Indian Curry with Paneer
Directions
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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.