Ingredients

The following ingredients have 4 Servings
  • 1 package paneer (350 grams - see notes)
  • 1 tablespoon cooking oil
  • 1 medium onion (diced)
  • 2 tablespoons minced ginger
  • 3 cloves garlic (minced)
  • 2 teaspoons EACH: ground cumin and coriander
  • 1 teaspoon EACH: turmeric and garam masala
  • 14 ounce can tomatoes (fire roasted, if possible)
  • 1 cup frozen peas
  • ½ cup plain yogurt
  • Sea salt (to taste)

Instruction

  • Cut the paneer into cubes, put them in a bowl, and cover them with cold water. (This helps to soften store-bought paneer.)
  • Heat the oil in a large pan over medium-high heat. Add the onion, ginger, and garlic and cook until the onion is well browned, about 8 minutes. Add the cumin, coriander, turmeric, and garam masala and let the spices cook for 1 minute. 
  • Transfer the onions to a blender. Add the tomatoes and blend on high until smooth. Return the sauce to the pan. 
  • Stir in the peas and yogurt. Drain the paneer and add it to the pan then heat the curry gently over medium heat. Add up to ½ cup of water to thin the curry, if needed. Season with salt, to taste.