0 Picture
Ingredients
- 2 tablespoons all purpose flour
- 1 pound paneer or firm or extra-firm tofu, cut into 3/4- to 1-inch cubes
- 5 tablespoons usli ghee, divided
- 1 large onion, cut into 1- to 2-inch pieces
- 1 teaspoon cumin seeds
- 2 tablespoons minced peeled fresh ginger
- 3 garlic cloves, minced
- 2 teaspoons ground coriander
- 1 serrano chile, minced with seeds
- 1 28-ounce can crushed tomatoes with added puree
- 1/2 cup water
- 1 teaspoon turmeric
- 1 1/2 cups shelled fresh peas (from about 1 1/2 pounds peas in pods) or 1 1/2 cups frozen peas, thawed
- 1 teaspoon garam masala
- 1/3 cup chopped fresh cilantro
- Steamed basmati rice
Details
Servings 6
Adapted from epicurious.com
Preparation
Step 1
Preparation
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.
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.
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.
Ingredient Tips:
Paneer, a fresh cow's milk
or buffalo's-milk cheese, and usli ghee
(clarified butter; also called ghee) are sold
at some natural foods stores and at Indian
markets. If you can't find paneer, then tofu, chicken, shrimp, or scallops would also
work well in this recipe. Clarified butter or
vegetable oil can be used in place of the
ghee. Garam masala is a curry spice blend
that's available in the spice section of many
supermarkets, at Indian markets, and from
thespicehouse.com.
add your own note
Review this recipe