Ingredients
4
4 servings
- •0.25 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
- •0.75 teaspoon red chile powder
- •0.75 teaspoon ground cumin
- •0.75 teaspoon ground coriander
- •0.75 teaspoon garam masala
- •0.75 teaspoon ground turmeric
- •1 (14.25 ounce) can tomato puree
- •1 tablespoon ketchup
- •1 (16 ounce) package frozen peas, thawed
- •8 ounces paneer, cubed
- •0.5 cup heavy whipping cream, or more to taste
- •2 tablespoons chopped fresh cilantro, for garnish
Instructions
- 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.
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 434
- Carbohydrate: 33g
- Fat: 28g
- Fiber: 8g
- Protein: 16g
- Sugar: 14g
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