Description
A wonderful Indian curry dish that is easy and quick to make. Using the base recipe, you can make several variations of this delicious comfort food. Garnish with cilantro and serve over Indian curry rice. If the paneer cheese can’t be found, potatoes or chicken can be used.
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
Instructions
- 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.
- 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.
- 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.
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hr 5 mins
Servings: 4