Basic Indian Curry with Paneer |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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:
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 |
Directions:
1. 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.
2. 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.
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