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Basic Indian Curry with Paneer

"A incredible Indian curry dish that is easy and short to make. Using the bottom recipe, you could make numerous variations of this scrumptious comfort food. Garnish with cilantro and serve over Indian curry rice. If the paneer cheese can't be observed, potatoes or chook may be used."

Ingredients :

1/four cup olive oil
1 big yellow onion, chopped
1 teaspoon minced garlic
1 teaspoon minced clean ginger root
2 serrano peppers, minced, or to taste
3/four teaspoon red chile powder
3/4 teaspoon ground cumin
3/4 teaspoon floor coriander
three/four teaspoon garam masala
3/4 teaspoon floor turmeric
1 (14.25 ounce) can tomato puree
1 tablespoon ketchup
eight ounces paneer, cubed
1 (sixteen ounce) package deal frozen peas, thawed
whipping cream or half-and-half to flavor
chopped fresh cilantro, for garnish

Instructions :

Prep : 30M	Cook : 4M	Ready in : 1H5M

Heat oil in a huge pan over medium warmness. Cook and stir until onion has softened and became translucent, approximately five minutes. Reduce warmness to low and keep cooking and stirring until onion is very soft and dark brown, about 20 mins extra. Stir in garlic and ginger, and hold cooking for 1 minute.
Reduce warmness to low, stir in chopped serrano chiles, and prepare dinner for an extra minute. Sprinkle inside the pink chile powder, cumin, coriander, garam masala, and turmeric; cook until aromatic, approximately 1 minute.
Pour in tomato puree and ketchup; skinny with water to favored consistency. Stir in the paneer and peas; cook to melt peas, 2 to three mins. Stir in cream, and growth warmness to medium-excessive. Allow the curry to come back to a rolling boil, and cook for 3 to 4 mins. Garnish with cilantro.

Notes :

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