For a richer flavor, consider using ghee (clarified butter) instead of olive oil. If you don't have fresh ginger and garlic, you can substitute with 1/2 teaspoon of ginger powder and garlic powder each, but the fresh ingredients will deliver a superior flavor. Adjust the amount of serrano peppers and red chili powder to your preferred level of spiciness. For a vegan option, substitute the paneer with tofu or more vegetables, and replace the heavy cream with coconut cream. If the curry becomes too thick, add a little water or vegetable broth to thin it out.
Basic Indian Curry with Paneer
-
PREP TIME30 mins
-
COOK TIME35 mins
-
TOTAL TIME1 hrs 5 mins
-
SERVING4 People
-
VIEWS65
A vibrant and comforting vegetarian curry featuring paneer cheese simmered in a rich, aromatic tomato-based sauce. This dish is incredibly versatile; feel free to adapt it with your favorite vegetables or protein for a truly personalized culinary experience.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate33 g
-
Cholesterol49 mg
-
Fiber8 g
-
Protein16 g
-
Saturated Fat11 g
-
Sodium820 mg
-
Sugar14 g
-
Fat28 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View 25 mins Heat olive oil in a large, heavy-bottomed pan or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent (about 5 minutes). Reduce the heat to low and continue cooking, stirring frequently, until the onion is deeply caramelized and a rich brown color (about 20 minutes).
02 Step
Recipe View 1 mins Stir in the minced garlic and ginger and cook for 1 minute, until fragrant.
03 Step
Recipe View 2 mins Reduce heat to low. Stir in the minced serrano peppers and cook for 1 minute more. Add the red chile powder, cumin, coriander, garam masala, and turmeric. Cook, stirring constantly, until the spices release their aroma (about 1 minute). Be careful not to burn the spices.
04 Step
Recipe View 3 mins Pour in the tomato purée and ketchup. Thin with water to achieve your desired consistency. Stir in the thawed peas and cubed paneer. Cook until the peas are tender and the paneer is heated through (about 2-3 minutes).
05 Step
Recipe View 7 mins Stir in the heavy cream and increase the heat to medium-high. Bring the curry to a gentle simmer and cook for 3-4 minutes, allowing the flavors to meld together. Season with salt to taste.
06 Step
Recipe View 0 mins Garnish with freshly chopped cilantro before serving. Serve hot with basmati rice or naan bread.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Era Lowe
Mar 30, 2025I doubled the recipe for a dinner party and it was a hit! Everyone asked for the recipe.
Kaylee Leannon
Feb 18, 2025I substituted the paneer with potatoes, and it was still delicious. Thanks for the great recipe!
Maurine Swift
Dec 10, 2024The spice blend is perfect! I added a pinch of sugar to balance the acidity of the tomatoes.
Alfred Koepp
Oct 23, 2024This recipe is so easy to follow and the curry turned out amazing! My family loved it!