Recipe: Paneer Curry with Peas
Ingredients:
1 pound paneer* or firm or extra-firm tofu, cut into 3/4- to 1-inch cubes
3-4 tablespoons vegetable oil
1 large onion, peeled and cut into quarters
2 tablespoons minced ginger
3 garlic cloves, minced
1 teaspoon ground cumin
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 frozen peas, thawed
1 teaspoon garam masala
1/3 cup chopped fresh cilantro
Rice or naan for serving.
Heat 2 tablespoons vegetable oil in large nonstick skillet over medium-high heat. Add tofu or paneer to skillet and cook until it starts to brown, tossing quickly and often. Transfer to a plate.
While the tofu or paneer is cooking, pulse the onion in a food processor until finely chopped, but not so fine that it starts to get watery. Heat remaining oil in skillet to medium, then add chopped onion and cook until beginning to brown, stirring often, about 10 minutes. Add minced ginger, minced garlic, cumin, ground coriander, and minced serrano chile--with as many or little seeds as you want. (How hot do you want it to be? Thai hot?) Stir one minute, then add crushed tomatoes with puree, 1/2 cup water, and turmeric; bring to simmer. Reduce heat, then simmer until its starts to thicken, stirring occasionally. 15-20 minutes.
Add peas and paneer/tofu, cook another five minutes or until everything is heated through. Stir in garam masala and cilantro, then season curry with salt and pepper. Serve with rice, naan or it's pretty darn delicious just on it's own!
*What is paneer? A mild and delicious soft cheese used in Indian cooking. Extra firm tofu is a great, and lighter, substitute.