Paneer Curry with Peas

Place flour in medium bowl.

Add paneerto bowl; toss to coat with flour.

Heat 2tablespoons ghee in heavy large nonstickskillet over medium-high heat. Shake excessflour from paneer; add to skillet and cookuntil 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 finelychopped but not watery.

Heat remaining3 tablespoons ghee in reserved skilletover medium heat.

Add cumin seeds andstir until aromatic, about 1 minute.

Addchopped onion and cook until beginningto brown, stirring often, about 10 minutes.

Add minced ginger, minced garlic, groundcoriander, and minced serrano chile withseeds; stir 1 minute.

Add crushed tomatoeswith puree, 1/2 cup water, and turmeric;bring to simmer. Reduce heat to mediumlow; cover and simmer until mixturethickens slightly and flavors blend, stirringoccasionally, about 15 minutes.

Add shelled fresh peas and cookedpaneer; gently fold to incorporate evenly.Cook mixture over medium-low heat untilpeas are tender and paneer is heatedthrough, folding occasionally, about5 minutes. Fold in garam masala andcilantro. Season curry to taste with salt andpepper.

Serve with steamed basmati rice.

Paneer, a fresh cow's milkor buffalo's-milk cheese, and usli ghee (clarified butter; also called ghee) are soldat some natural foods stores and at Indianmarkets. If you can't find paneer, then tofu, chicken, shrimp, or scallops would alsowork well in this recipe. Clarified butter orvegetable oil can be used in place of theghee. Garam masala is a curry spice blendthat's available in the spice section of manysupermarkets, at Indian markets, and fromthespicehouse.com.

Bon Appétit