Basic Indian Curry with Paneer

A wonderful Indian paneer curry recipe 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. Potatoes or chicken can be used if paneer cheese can't be found.

• Preparation Time: 30 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 5 mins
• Calories: 434 Calories

Ingredients

• 1 teaspoon minced fresh ginger root
• ¼ cup olive oil
• 1 teaspoon minced garlic
• ¾ teaspoon ground cumin
• 1 tablespoon ketchup
• 1 (14.25 ounce) can tomato puree
• ¾ teaspoon ground turmeric
• 1 large yellow onion, chopped
• 8 ounces paneer, cubed
• ¾ teaspoon ground coriander
• 2 serrano peppers, minced, or to taste
• ¾ teaspoon red chile powder
• ¾ teaspoon garam masala
• 1 (16 ounce) package frozen peas, thawed
• ½ cup heavy whipping cream, or more to taste
• 2 tablespoons chopped fresh cilantro, for garnish

Recipe Instructions

Step 1

Heat oil in a large pan over medium heat. Cook and stir onion in hot oil 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; cook for 1 minute.

Step 2

Reduce heat to low, stir in serrano peppers, and cook for an additional minute. Sprinkle in red chile powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.

Step 3

Pour in tomato purée and ketchup; thin with water to desired consistency. Stir in peas and paneer; cook until peas soften, 2 to 3 minutes. Stir in cream, then increase heat to medium-high. Allow curry to come to a rolling boil; cook for 3 to 4 minutes. Garnish with cilantro.