Basic Indian Curry with Paneer

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring often, until soft and golden, about 6 minutes.

2. Stir in the minced garlic, minced ginger and chopped serrano peppers. Cook for 1 minute until fragrant.

3. Add the chili powder, ground cumin, ground coriander, garam masala and ground turmeric. Stir constantly for 30 seconds to toast the spices.

4. Pour in the tomato puree and ketchup. Stir well and simmer gently over low heat for 8 minutes, stirring occasionally.

5. Add the cubed paneer and thawed frozen peas. Simmer for 3 to 4 minutes until the paneer is warmed through and the peas are hot.

6. Stir in whipping cream or half-and-half a little at a time until the curry reaches the creaminess you like. Adjust with a splash of water if it is too thick.

7. Taste and adjust, then serve hot.