Basic Indian Curry with Paneer

• 1/4 cup olive oil
• 1 large yellow onion, chopped
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger root
• 2 serrano peppers, finely chopped
• 3/4 teaspoon chili powder
• 3/4 teaspoon ground cumin
• 3/4 teaspoon ground coriander
• 3/4 teaspoon garam masala
• 3/4 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

1. Heat oil in a large pan over medium heat.
2. Saute onions until lightly browned.
3. Stir in garlic and ginger, and continue cooking for 1 minute more.
4. Turn heat to low, add serrano peppers, and cook for an additional minute.
5. Sprinkle in the chili powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.
6. Pour in tomato puree and ketchup; thin with water to desired consistency.
7. Stir in the paneer and peas; cook to soften peas, 2 to 3 minutes.
8. Stir in cream, and increase heat to medium-high.
9. Allow the curry to come to a rolling boil, and cook for 3 to 4 minutes.

olive oil, yellow onion, garlic, fresh ginger root, serrano peppers, chili powder, ground cumin, ground coriander, garam masala, ground turmeric, tomato puree, ketchup, paneer, frozen peas, whipping cream

Taken from allrecipes.com/recipe/basic-indian-curry-with-paneer/ (may not work)