Directions:
- Heat oil in a large pan over medium heat. Saute onions until lightly browned. Stir in garlic and ginger, and continue cooking for 1 minute more. Turn heat to low, add serrano peppers, and cook for an additional minute. Sprinkle in the chili 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 232.16 Kcal (972 kJ) | ||
| Calories from fat | 181.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.11g | 31% | |
|---|---|---|---|
| Cholesterol | 5.67mg | 2% | |
| Sodium | 79.57mg | 3% | |
| Potassium | 269.65mg | 6% | |
| Total Carbs | 10.59g | 4% | |
| Sugars | 2.19g | 9% | |
| Dietary Fiber | 2.79g | 11% | |
| Protein | 3g | 6% | |
| Vitamin C | 12.1mg | 20% | |
| Vitamin A | 3.4mg | 114% | |
| Iron | 57.5mg | 319% | |
| Calcium | 87.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 160.28 Kcal (671 kJ) | ||
| Calories from fat | 124.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.89g | 31% | |
|---|---|---|---|
| Cholesterol | 3.91mg | 2% | |
| Sodium | 54.94mg | 3% | |
| Potassium | 186.16mg | 6% | |
| Total Carbs | 7.31g | 4% | |
| Sugars | 1.51g | 9% | |
| Dietary Fiber | 1.93g | 11% | |
| Protein | 2.07g | 6% | |
| Vitamin C | 8.3mg | 20% | |
| Vitamin A | 2.4mg | 114% | |
| Iron | 39.7mg | 319% | |
| Calcium | 60.2mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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