Paneer Curry with Peas

Ingredients for Paneer Curry with Peas

• 2 tablespoons plain flour

• 450g paneer or firm or extra-firm tofu, cut into 3/4- to 1-inch cubes

• 5 tablespoons usli ghee, divided

• 1 large onion, cut into 1- to 2-inch pieces

• 1 teaspoon cumin seeds

• 2 tablespoons minced peeled fresh ginger

• 3 dentes de alho, picados

• 2 teaspoons ground coriander

• 1 serrano chilli, minced with seeds

• 1 800g can crushed tomatoes with added puree

• 120ml water

• 1 teaspoon turmeric

• 350ml shelled fresh peas (from about 675g peas in pods) or 350ml frozen peas, thawed

• 1 teaspoon garam masala

• 1/3 cup chopped fresh coriander

• Steamed basmati rice

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.

Place onion pieces in processor. Using on/off turns, process until finely chopped but not watery. Heat remaining 45ml 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 chilli with seeds; stir 1 minute. Add crushed tomatoes with puree, 120ml water, and turmeric; bring to simmer. Reduce heat to medium low; cover and simmer until mixture thickens slightly and flavours blend, stirring occasionally, about 15 minutes.

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 coriander. Season curry to taste with salt and pepper. Serve with steamed basmati rice.

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