Paneer Curry with Peas Recipe

Looking for an easy Paneer Curry with Peas recipe? Learn how to make Paneer Curry with Peas using healthy ingredients.


Submitted by joelpennie

Makes 6 servings



Bon Appétit | April 2010 by Ivy Manning Paneer, a fresh, mild Indian cheese, stands in for the meat in this delicious vegetarian main course. When you're shopping for the peas, look for fresh shelling peas (sometimes called English peas) that have vibrant green pods full of small round peas. Larger peas are sometimes starchy instead of sweet and crisp. For detailed information on the specialty ingredients that are used in this dish, see "Ingredient Tips" at the end of the recipe. Read More http://www.epicurious.com/recipes/food/views/Paneer-Curry-with-Peas-358211#ixzz1OQPcer7Z

Recipe Ingredients for Paneer Curry with Peas

2 tablespoons all purpose flour
1 pound paneer or firm or extra-firm tofu, cut into 3/4- to 1-inch cubes
5 tbls vegetable oil
1 large onion, cut into 1- to 2-inch pieces
1 teaspoon cumin seeds
2 tablespoons Ginger Root
3 garlic cloves, minced
2 teaspoons ground coriander
34 g g serrano chile
28 ounce Tomatoes
1/2 cup water
1 teaspoon turmeric
1 1/2 cups shelled fresh peas (from about 1 1/2 pounds peas in pods) or 1 1/2 cups frozen peas, thawed
1 teaspoon garam masala
1/3 cup chopped fresh cilantro
3 cups basmati rice

Recipe Directions for Paneer Curry with Peas

  1. Place 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.

  2. 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.

  3. 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.

  4. Ingredient Tips: Paneer, a fresh cow's milk or buffalo's-milk cheese, and usli ghee (clarified butter; also called ghee) are sold at some natural foods stores and at Indian markets. If you can't find paneer, then tofu, chicken, shrimp, or scallops would also work well in this recipe. Clarified butter or vegetable oil can be used in place of the ghee. Garam masala is a curry spice blend that's available in the spice section of many supermarkets, at Indian markets, and from thespicehouse.com.

Categories

Vegetables, Main Dish, Indian

Nutrition Facts
Serving Size 403.7g
Amount Per Serving
Calories
603
Calories from Fat
135
% Daily Value*
Total Fat
15.0g
23%
Saturated Fat
3.9g
19%
Trans Fat
0.0g
Cholesterol
8mg
3%
Sodium
714mg
30%
Potassium
181mg
5%
Total Carbohydrates
101.3g
34%
Dietary Fiber
6.7g
27%
Sugars
11.2g
Protein
14.6g
Vitamin A 27% Vitamin C 19%
Calcium 10% Iron 18%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Very low in cholesterol
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