Search thousands of recipes reviewed by home cooks like you.

Basic Indian Curry with Paneer

Basic Indian Curry with Paneer

  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    45 m
MELLY28

MELLY28

A wonderful Indian curry dish that is easy and quick to make. Using the base recipe, you can make several variations of this delicious comfort food. Garnish with cilantro and serve over Indian curry rice. If the paneer cheese can't be found, potatoes or chicken can be used.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 433 kcal
  • 22%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 818 mg
  • 33%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Heat oil in a large pan over medium heat. Saute onions until lightly browned. Stir in garlic and ginger, and continue cooking for 1 minute more. Turn heat to low, add serrano peppers, and cook for an additional minute. Sprinkle in the chili powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.
  2. Pour in tomato puree and ketchup; thin with water to desired consistency. Stir in the paneer and peas; cook to soften peas, 2 to 3 minutes. Stir in cream, and increase heat to medium-high. Allow the curry to come to a rolling boil, and cook for 3 to 4 minutes.
  3. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Kirthana
48

Kirthana

4/12/2008

As an Indian who recently moved into my own apartment and realized I don't know how to make Indian food, I must say this was pretty good. Made a few adjustments though. First of all, if you can get whole garam masala (combo of cumin seeds, corriander seeds, bay leaves, fennel seeds, cloves, cinnamon, and cardamom) it makes all the difference. Fry it up before you add the onions until it gets fragrant. Also, instead of adding cream, add a tablespoon or two of light sour cream. Adds the creaminess without so many calories. Since its cold, make sure you temper it (add some of the hot curry sauce into the sour cream to bring up the temperature so it doesn't curdle then add the hot sour cream mix). Also, since I'm a health freak, instead of adding peas and paneer, use edamame (soy) beans and fried tofu chunks. Lastly, make sure you simmer the sauce at the end for a while, gets rid of the canned tomato taste. Not quite authentic recipe, but easy and tasty.

LLANKOWSKI
24

LLANKOWSKI

9/4/2006

Very good curry recipe. I made it without the serrano peppers (my husband likes his Indian food MILD.) and added tobasco at the table to taste. I tried homemade paneer for this one - it didn't turn out well, and my paneer melted into the curry. Fabulous combination of spices, though. My husband says it's the best curry I've made so far.

Padawan60
19

Padawan60

10/4/2010

A good, solid recipe that's easily adaptable to whatever veggies you happen to have on hand. I used fresh paneer (easy to make at home if you can't find it) and that really gave the dish a fresh, homemade taste. It's a mild dish, so I added some cracked red pepper at the end just to bump up the heat a bit. Otherwise, I made it as written and it came out perfectly.

More reviews

Similar recipes

ADVERTISEMENT