Paneer Curry With Peas Recipe

Name: Paneer Curry With Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons all purpose flour; 1 pound paneer or firm or extra-firm tofu, cut into 3/4- to 1-inch cubes; 5 tablespoons usli ghee, divided; 1 large onion, cut into 1- to 2-inch pieces; 1 teaspoon cumin seeds; 2 tablespoons minced peeled fresh ginger; 3 garlic cloves, minced; 2 teaspoons ground coriander; 1 serrano chile, minced with seeds; 1 28-ounce can crushed tomatoes with added puree; 1/2 cup water; 1 teaspoon turmeric; 1 1/2 cups shelled fresh peas (from about 1 1/2 pounds peas in pods) or 1 1/2 cups frozen peas, thawed; 1 teaspoon garam masala; 1/3 cup chopped fresh cilantro; Steamed basmati rice

Servings: persons

2 tablespoons all purpose flour
1 pound paneer or firm or extra-firm tofu, cut into 3/4- to 1-inch cubes
5 tablespoons usli ghee, divided
1 large onion, cut into 1- to 2-inch pieces
1 teaspoon cumin seeds
2 tablespoons minced peeled fresh ginger
3 garlic cloves, minced
2 teaspoons ground coriander
1 serrano chile, minced with seeds
1 28-ounce can crushed tomatoes with added puree
1/2 cup water
1 teaspoon turmeric
1 1/2 cups shelled fresh peas (from about 1 1/2 pounds peas in pods) or 1 1/2 cups frozen peas, thawed
1 teaspoon garam masala
1/3 cup chopped fresh cilantro
Steamed basmati rice

1
Place flour in medium bowl. Add paneer to bowl; toss to coat with flour. Heat 2 tablespoons ghee in heavy large nonstick skillet over medium-high heat. Shake excess flour from paneer; add to skillet and cook until browned in spots, turning occasionally, about 4 minutes. Transfer paneer to plate; set aside. Reserve skillet.
2
Place onion pieces in processor. Using on/off turns, process until finely chopped but not watery. Heat remaining 3 tablespoons ghee in reserved skillet over medium heat. Add cumin seeds and stir until aromatic, about 1 minute. Add chopped onion and cook until beginning to brown, stirring often, about 10 minutes. Add minced ginger, minced garlic, ground coriander, and minced serrano chile with seeds; stir 1 minute. Add crushed tomatoes with puree, 1/2 cup water, and turmeric; bring to simmer. Reduce heat to medium low; cover and simmer until mixture thickens slightly and flavors blend, stirring occasionally, about 15 minutes.
3
Add shelled fresh peas and cooked paneer; gently fold to incorporate evenly. Cook mixture over medium-low heat until peas are tender and paneer is heated through, folding occasionally, about 5 minutes. Fold in garam masala and cilantro. Season curry to taste with salt and pepper. Serve with steamed basmati rice.

246

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 16 ingredients. The key ingredients include: 2 tablespoons all purpose flour, 1 pound paneer or firm or extra-firm tofu, cut into 3/4- to 1-inch cubes, 5 tablespoons usli ghee, divided, 1 large onion, cut into 1- to 2-inch pieces, and more.

Yes, Paneer Curry With Peas 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.

Paneer Curry With Peas

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