Description
This quick-cook curry is on the table by the time the rice cooks. It features peas and paneer, an Indian cheese, in a spiced tomato base.
Scale
Ingredients
- 1/4 cup canola oil
- 2 large onions, minced
- 2 Tbsp garlic, grated
- 2 Tbsp gingerroot, grated
- 3 Tbsp tomato paste
- 1 Tbsp cumin seeds
- 1 Tbsp Garam Masala
- 1 Tbsp brown sugar
- 1 tsp red pepper flakes
- 1 tsp ground turmeric
- 1 tsp salt
- 1 cup paneer, cubed
- 2 cups peas, fresh or frozen
- 1/2 cup plain yogurt
- 1/2 cup cream
Instructions
- Heat a non-stick skillet over high. Add oil then onions, and sauté until dark golden brown.
- Add the garlic and ginger, reduce the heat to medium, and cook for 2 minutes.
- Add the tomato paste and cumin seeds and cook for 30 seconds.
- Reduce the heat to low, add the garam masala, brown sugar, red pepper flakes, turmeric, and salt, and cook for 5 minutes.
- Add the paneer and cook another 5 minutes.
- Add the peas, yogurt and cream. Cook 2 to 4 minutes or until the peas are just cooked.
- Sprinkled with fresh cilantro. Serve immediately.