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, 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

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, 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

1
Heat oil in a large pan over medium heat.
2
Saute onions until lightly browned.
3
Stir in garlic and ginger, and continue cooking for 1 minute more.
4
Turn heat to low, add serrano peppers, and cook for an additional minute.
5
Sprinkle in the chili powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.
6
Pour in tomato puree and ketchup; thin with water to desired consistency.
7
Stir in the paneer and peas; cook to soften peas, 2 to 3 minutes.
8
Stir in cream, and increase heat to medium-high.
9
Allow the curry to come to a rolling boil, and cook for 3 to 4 minutes.

196

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 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 Soups & Stews 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.

Basic Indian Curry with Paneer

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