Paneer Curry With Peas
Serves: 5
Leola Gaylord
1 January 1970
Based on User reviews:
48
Spice
55
Sweetness
54
Sourness
37
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
2 tbsps
All-Purpose Flour5 tbsps
Ghee (usli, divided)1 tsp
Cumin Seed2 tbsps
Ginger (minced peeled fresh)2 tsps
Ground Coriander1 cup
Water1 tsp
Turmeric1 tsp
Garam Masala1 cup
Cilantro (chopped fresh)Directions:
1
Place flour in medium bowl
2
Add paneer to bowl; toss to coat with flour
3
Heat 2 tablespoons ghee in heavy large nonstick skillet over medium-high heat
4
Shake excess flour from paneer; add to skillet and cook until browned in spots, turning occasionally, about 4 minutes
5
Transfer paneer to plate; set aside
6
Reserve skillet
7
Place onion pieces in processor
8
Using on/off turns, process until finely chopped but not watery
9
Heat remaining 3 tablespoons ghee in reserved skillet over medium heat
10
Add cumin seeds and stir until aromatic, about 1 minute
11
Add chopped onion and cook until beginning to brown, stirring often, about 10 minutes
12
Add minced ginger, minced garlic, ground coriander, and minced serrano chile with seeds; stir 1 minute
13
Add crushed tomatoes with puree, 1/2 cup water, and turmeric; bring to simmer
14
Reduce heat to medium low; cover and simmer until mixture thickens slightly and flavors blend, stirring occasionally, about 15 minutes
15
Add shelled fresh peas and cooked paneer; gently fold to incorporate evenly
16
Cook mixture over medium-low heat until peas are tender and paneer is heated through, folding occasionally, about 5 minutes
17
Fold in garam masala and cilantro
18
Season curry to taste with salt and pepper
19
Serve with steamed basmati rice
20
Place flour in medium bowl
21
Add paneer to bowl; toss to coat with flour
22
Heat 2 tablespoons ghee in heavy large nonstick skillet over medium-high heat
23
Shake excess flour from paneer; add to skillet and cook until browned in spots, turning occasionally, about 4 minutes
24
Transfer paneer to plate; set aside
25
Reserve skillet
26
Place onion pieces in processor
27
Using on/off turns, process until finely chopped but not watery
28
Heat remaining 3 tablespoons ghee in reserved skillet over medium heat
29
Add cumin seeds and stir until aromatic, about 1 minute
30
Add chopped onion and cook until beginning to brown, stirring often, about 10 minutes
31
Add minced ginger, minced garlic, ground coriander, and minced serrano chile with seeds; stir 1 minute
32
Add crushed tomatoes with puree, 1/2 cup water, and turmeric; bring to simmer
33
Reduce heat to medium low; cover and simmer until mixture thickens slightly and flavors blend, stirring occasionally, about 15 minutes
34
Add shelled fresh peas and cooked paneer; gently fold to incorporate evenly
35
Cook mixture over medium-low heat until peas are tender and paneer is heated through, folding occasionally, about 5 minutes
36
Fold in garam masala and cilantro
37
Season curry to taste with salt and pepper
38
Serve with steamed basmati rice