Paneer Curry with Peas

Ingredients

• •2 tablespoons all purpose flour
• •1 pound paneer
• •5 tablespoons usli ghee
• •1 large onion
• •1 teaspoon cumin seeds
• •2 tablespoons fresh ginger
• •3 cloves garlic
• •2 teaspoons ground coriander
• •1 whole serrano chile
• •28 ounce crushed tomatoes
• •½ cup water
• •1 teaspoon turmeric
• •1½ cups peas
• •1 teaspoon garam masala
• •⅓ cup fresh cilantro
• •3 cups basmati rice

Cooking Instructions

1. 1.

   Place flour in medium bowl. Add paneer to bowl; toss to coat with flour. Heat 2 tablespoons ghee in heavy large nonstick skillet over medium-high heat. Shake excess flour from paneer; add to skillet and cook until browned in spots, turning occasionally, about 4 minutes. Transfer paneer to plate; set aside. Reserve skillet.

   10 min

2. 2.

   Place onion pieces in processor. Using on/off turns, process until finely chopped but not watery. Heat remaining 3 tablespoons ghee in reserved skillet over medium heat. Add cumin seeds and stir until aromatic, about 1 minute. Add chopped onion and cook until beginning to brown, stirring often, about 10 minutes. Add minced ginger, minced garlic, ground coriander, and minced serrano chile with seeds; stir 1 minute. Add crushed tomatoes with puree, 1/2 cup water, and turmeric; bring to simmer. Reduce heat to medium low; cover and simmer until mixture thickens slightly and flavors blend, stirring occasionally, about 15 minutes.

   30 min

3. 3.

   Add shelled fresh peas and cooked paneer; gently fold to incorporate evenly. Cook mixture over medium-low heat until peas are tender and paneer is heated through, folding occasionally, about 5 minutes. Fold in garam masala and cilantro. Season curry to taste with salt and pepper. Serve with steamed basmati rice.

   10 min