IMG_7051

2 T veggie oil

1 medium onion, finely chopped

4 cloves garlic, minced

2 T ginger, peeled and finely grated

4 T tomato paste

2 tsp garam masala

2 tsp cumin

2 tsp ground tumeric

1.5 tsp coriander

¾ tsp cayenne pepper

¾ tsp ground cardamom

½ tsp salt

1 large 28 oz can crushed tomatoes

4 cups vegetable broth

½ cup cream

5 yukon gold potatoes, chopped into ½” pieces

1 cup peas

paneer

 

Cook onion, garlic, and ginger in 2T vegetable oil on medium heat in a large pot until they become soft and light brown. Add the tomato paste and spices and cook until tomato paste browns and becomes fragrant (about 4 minutes). Add the vegetable broth, crushed tomatoes, cream, peas and potatoes. Bring to a boil and then cover and simmer until the potatoes are slightly tender (25 mins). Add the paneer and cook through—about 5 minutes. Serve over rice and with naan and garnish with some cilantro.

 

Done