Pork Curry Cooking and eating

Ingredients

• 250 g Paneer (cut into 1‑inch cubes; can be store‑bought or homemade)
• 1 cup Green Peas (fresh or frozen; if frozen, do not thaw beforehand)
• 1 medium Onion (finely chopped)
• 2 medium Tomato (pureed or finely chopped)
• 1 tablespoon Ginger‑Garlic Paste (store‑bought or homemade (equal parts minced ginger and garlic blended))
• 2 Green Chili (slit lengthwise; adjust to heat preference)
• 1 teaspoon Cumin Seeds (whole seeds)
• ½ teaspoon Turmeric Powder
• 1 teaspoon Coriander Powder
• ½ teaspoon Red Chili Powder (adjust for spice level)
• 1 teaspoon Garam Masala
• 2 tablespoons Heavy Cream (optional for richer texture)
• 2 tablespoons Vegetable Oil (or ghee for authentic flavor)
• to taste Salt
• ½ cup Water
• 2 tablespoons Fresh Cilantro (chopped for garnish)

Instructions

1. Prepare Ingredients

   Rinse the green peas, chop the onion, puree the tomatoes, slice the green chilies, and cut the paneer into 1‑inch cubes.

   Time: PT5M

2. Heat Oil and Temper Spices

   Heat 2 tbsp oil in a heavy‑bottomed pan over medium heat. Add 1 tsp cumin seeds and let them sizzle for 10 seconds until fragrant.

   Time: PT2M

   Temperature: Medium

3. Sauté Aromatics

   Add the chopped onion, ginger‑garlic paste, and slit green chilies. Sauté for 4–5 minutes until the onion turns golden brown.

   Time: PT5M

   Temperature: Medium

4. Add Tomatoes and Cook Down

   Stir in the pureed tomatoes, turmeric, coriander powder, red chili powder, and salt. Cook for 3–4 minutes until the oil begins to separate from the masala.

   Time: PT4M

   Temperature: Medium

5. Incorporate Peas and Simmer

   Add the green peas and ½ cup water. Bring to a gentle boil, then reduce heat and simmer for 5 minutes until peas are tender.

   Time: PT5M

   Temperature: Low

6. Add Paneer and Finish the Gravy

   Gently fold in the paneer cubes, garam masala, and heavy cream. Simmer for another 3–4 minutes, allowing the paneer to absorb flavors without breaking.

   Time: PT4M

   Temperature: Low

7. Garnish and Serve

   Turn off the heat, sprinkle chopped cilantro on top, and serve hot with naan, roti, or steamed rice.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

15 g

Fat

15 g

Fiber

4 g