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Classic Indian Paneer Curry

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PREP TIME
30 min
COOKING TIME
35 min
TOTAL TIME
65 min
SERVINGS
4 servings
Dinner Indian
Classic Indian Paneer Curry
Ingredients
  • 1/4 cup olive oil
  • 1 large yellow onion, chopped
  • 1 teaspoon minced garlic
  • 1 teaspoon minced fresh ginger root
  • 2 serrano peppers, minced, or to taste
  • 3/4 teaspoon red chile 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
  • 1 (16 ounce) package frozen peas, thawed
  • 8 ounces paneer, cubed
  • 1/2 cup heavy whipping cream, or more to taste
  • 2 tablespoons chopped fresh cilantro, for garnish
Instructions
1
Preheat the pan over a moderate flame, then add oil in abundance to create a large, shallow cooking vessel. Allow the onion to cook and stir constantly until it has lost its initial firmness and turned a pale, glassy hue, approximately 5 minutes have passed. Decrease the heat to a low simmer and continue cooking and stirring until the onion has become extremely tender and has developed a deep, rich brown color, roughly 25 minutes have elapsed.
2
At this stage, introduce the garlic and ginger into the pan; cook for a brief period of 1 minute.
3
Subsequently, reduce the heat to a low simmer once again and incorporate the serrano peppers; cook for an additional minute.
4
Next, sprinkle a blend of spices – red chile powder, cumin, coriander, garam masala, and turmeric – into the pan; cook until fragrant, approximately 1 minute.
5
Subsequently, pour in a can of tomato purée and ketchup; thin the mixture with water to achieve the desired consistency. Introduce the peas and paneer into the pan; cook until the peas have softened, approximately 2 to 3 minutes.
6
At this point, stir in a dollop of cream; then, increase the heat to a high flame. Allow the curry to reach a vigorous boil; cook for 3 to 4 minutes.
7
Finally, garnish the curry with fresh cilantro.