Recipe of Chilli Paneer Recipe Sanjeev Kapoor

Basic Indian Curry With Paneer

How to make chilli capsicum macaroni, recipe by masterchef sanjeev kapoor.

Recipe Summary Basic Indian Curry With Paneer

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.

Ingredients | Chilli Paneer Recipe Sanjeev Kapoor

¼ cup olive oil

1 large yellow onion, chopped

1 teaspoon minced garlic

1 teaspoon minced fresh ginger root

2 serrano peppers, minced, or to taste

¾ teaspoon red chile powder

¾ teaspoon ground cumin

¾ teaspoon ground coriander

¾ teaspoon garam masala

¾ teaspoon ground turmeric

1 (14.25 ounce) can tomato puree

1 tablespoon ketchup

8 ounces paneer, cubed

1 (16 ounce) package frozen peas, thawed

whipping cream or half-and-half to taste

chopped fresh cilantro, for garnish

Directions

Heat oil in a large pan over medium heat. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 20 minutes more. Stir in garlic and ginger, and continue cooking for 1 minute.

Reduce heat to low, stir in chopped serrano chiles, and cook for an additional minute. Sprinkle in the red chile powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.

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. Garnish with cilantro.

Info | Chilli Paneer Recipe Sanjeev Kapoor

prep: 30 mins cook: 35 mins total: 1 hr 5 mins Servings: 4 Yield: 4 servings

TAG : Basic Indian Curry With Paneer

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