my favourite curry recipe

1/18/16


if you had asked me 5 years ago to eat curry i would never have thought about it. i used to be such a picky eater (and probably still am) but i've been trying really hard to broaden my horizons when it comes to food. 

i made this curry the other night and i love it! it's so easy to make and i can usually get 4-5 meals out of one batch for myself. i thought i would share the recipe for those who are looking to try new things too! hope you enjoy :) 

recipe originally found here from the messy baker.

Matar Paneer
Author: 
Recipe type: Vegetarian
Cuisine: Indian
Prep / inactive time:  
Cook / active time:  
Total time:  
Serves: 2 to 4
 
This quick-cook curry is on the table by the time the rice cooks. It features peas and paneer, an Indian cheese, in a spiced tomato base.
Ingredients
  • ¼ cup canola oil
  • 2 large onions, minced
  • 2 Tbsp garlic, grated
  • 2 Tbsp gingerroot, grated
  • 3 Tbsp tomato paste
  • 1 Tbsp cumin seeds
  • 1 Tbsp Garam Masala
  • 1 Tbsp brown sugar
  • 1 tsp red pepper flakes
  • 1 tsp ground turmeric
  • 1 tsp salt
  • 1 cup paneer, cubed
  • 2 cups peas, fresh or frozen
  • ½ cup plain yogurt
  • ½ cup cream
Instructions
  1. Heat a non-stick skillet over high. Add oil then onions, and sauté until dark golden brown.
  2. Add the garlic and ginger, reduce the heat to medium, and cook for 2 minutes.
  3. Add the tomato paste and cumin seeds and cook for 30 seconds.
  4. Reduce the heat to low, add the garam masala, brown sugar, red pepper flakes, turmeric, and salt, and cook for 5 minutes.
  5. Add the paneer and cook another 5 minutes.
  6. Add the peas, yogurt and cream. Cook 2 to 4 minutes or until the peas are just cooked.
  7. Sprinkled with fresh cilantro (optional). Serve immediately.

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