Ingredients:
- 5 large cloves garlic, peeled and sliced
- 1 2″ cube fresh ginger, peeled and sliced
- 1 red Thai bird chile
- 1/2 teaspoon aleppo pepper flakes (aleppo is a mild chile from Turkey–optional–I get it from Penzey’s)
- 1 teaspoon black peppercorns
- 1/2 teaspoon cardamom seeds 1 tablespoon coriander seeds
- 10 cloves
- 1/8 teaspoon ground cinnamon
- 1 tablespoon paprika
- 2 tablespoons butter
- 8 ounces paneer cheese cut into 1/2″ cubes
- 1 14 ounce can crushed Muir Glen Fire Roasted Tomatoes
- 1/2 cup milk
- salt to taste
- 3/4 cup heavy cream
- 2 cups frozen peas, thawed
- large handful fresh mint leaves, chopped roughly
- Grind together the garlic, ginger and spices into a thick paste.
- Melt butter in a heavy-bottomed skillet, and when it foams, add paneer.
- Add spice paste and cook, stirring, until the spices are very fragrant and the paneer is beginning to brown.
- Turn the paneer, and keep stirring. Add the tomatoes adn milk, and stir.
- Turn down the heat and simmer for about ten minutes.
- Add the heavy cream and salt to taste.
- Add the peas, and turn heat down to very low and simmer slowly for about an hour or so.
- After it has cooked for an hour, put a lid on the pan, turn off the heat and let it sit for another hour or so When you are ready to serve, reheat the curry to a simmer, adding a bit more milk or cream as necessary to keep it from reducing too much.
- Just before serving, stir in mint leaves.
- Not surprisingly, this is even better heated up the next day.
- You may have to add more milk to the sauce to think it out so it will reheat properly.
