Basic Indian Curry with Paneer Recipe

Basic Indian Curry with Paneer Recipe

  • 1/4 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
  • 3/4 teaspoon red chile 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
  • chopped fresh cilantro, for garnish
  1. 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.
  2. 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.
  3. 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.
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