Basic Indian Curry With Paneer Recipe

Name: Basic Indian Curry With Paneer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

196

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup olive oil, 1 large yellow onion, chopped, 1 teaspoon minced garlic, 1 teaspoon minced fresh ginger root, and more.

Yes, Basic Indian Curry With Paneer falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Basic Indian Curry With Paneer

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions