Basic Indian Curry with Paneer

Ingredients

• 0.25 cup olive oil
• 1 large yellow onion, chopped
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger root
• 2 serrano peppers, minced, or to taste
• 0.75 teaspoon red chile powder
• 0.75 teaspoon ground cumin
• 0.75 teaspoon ground coriander
• 0.75 teaspoon garam masala
• 0.75 teaspoon ground turmeric
• 1 (14.25 ounce) can tomato puree
• 1 tablespoon ketchup
• 1 (16 ounce) package frozen peas, thawed
• 8 ounces paneer, cubed
• 0.5 cup heavy whipping cream, or more to taste
• 2 tablespoons chopped fresh cilantro, for garnish

Steps

1. Heat oil in a large pan over medium heat. Cook and stir onion in hot oil until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 20 minutes more. Stir in garlic and ginger; cook for 1 minute.
2. Reduce heat to low, stir in serrano peppers, and cook for an additional minute. Sprinkle in red chile powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.
3. Pour in tomato purée and ketchup; thin with water to desired consistency. Stir in peas and paneer; cook until peas soften, 2 to 3 minutes. Stir in cream, then increase heat to medium-high. Allow curry to come to a rolling boil; cook for 3 to 4 minutes. Garnish with cilantro.