Paneer Curry with Peas
Paneer Curry with Peas is a flavorful North Indian North Indian Recipes dish prepared with quality ingredients. Place flour in medium bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.