Basic Indian Curry with Paneer

A wonderful Indian curry dish 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. If the paneer cheese can't be found, potatoes or chicken can be used.

• 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
• Chopped fresh cilantro, for garnish
• 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
• whipping cream or half-and-half to taste

Recipe Instructions

Step 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.

Step 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.

Step 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.