Basic Indian Curry with Paneer

Drescription

A vibrant Thai curry made with green curry paste, coconut milk, and tender chicken—spicy, aromatic, and fresh with basil and lime.

Ingredients

• 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

1. Heat oil in a large pan over medium heat. Saute onions until lightly browned. Stir in garlic and ginger, and continue cooking for 1 minute more. Turn heat to low, add serrano peppers, and cook for an additional minute. Sprinkle in the chili powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.
2. Pour in tomato puree and ketchup; thin with water to desired consistency. Stir in the paneer and peas; cook to soften peas, 2 to 3 minutes. Stir in cream, and increase heat to medium-high. Allow the curry to come to a rolling boil, and cook for 3 to 4 minutes.