a list of recipes > Yellow Curry with Chickpeas and Paneer

Yellow Curry with Chickpeas and Paneer

Ingredients:

3 cups of cooked Chickpeas
1 pound of firm Paneer
12 ounces of defrosted frozen Green Peas
1/4 pound of Butter
12 fluid ounces of Heavy Cream
Peanut Oil to cover bottom of fry pan
2 teaspoons of salt
1 teaspoon of Paprika powder

Spices:

1 Tablespoon of Coriander Seeds freshly ground
1 teaspoon of Cumin Seeds freshly ground
1 teaspoon of Fenugreek Seeds freshly ground
1/2 teaspoon of Black Mustard Seeds freshly ground
1/2 teaspoon of Fennel Seeds freshly ground
1 large Anise Seed cluster freshly ground
Seeds from 3 pods of Green Cardamom
1/2 teaspoon Black Pepper freshly ground
5 Cloves freshly ground
1 teaspoon of freshly ground Cinnamon Stick

2 teaspoons of Ground Ginger
2 teaspoons of Turmeric
1 teaspoon of Garam Masala

Preparation:

Clarify the Butter with a microwave oven. Separate the foam and solids from the clear butter. Save both.

Toast the Chickpeas by searing in a frying pan coated with a generous amount of Peanut Oil.

Add the Salt and Paprika to the Chickpeas. Mix thoroughly.

Warm the Clarified Butter on low heat in a stockpot.

Add the spice mixture to the hot butter and mix in thoroughly. Keep the heat low and let the flavors become infused in the Butter.

When the Chickpeas are beginning to brown, add the Butter Solids to deepen the flavor. Lower the heat and continue to fry, but be very careful not to burn the butter. Remove from heat and set the Chickpeas aside before burning the Butter.

Add the Paneer and defrosted Green Peas to the spice mixture. Stir to cover the mixture with spicy oil.

Add the Heavy Cream to the stockpot. Mix thoroughly. bring the mixture to a near simmer. Do not burn the Cream.

Add the toasted Chickpeas to the stockpot and mix gently.

Hold the contents of the stockpot at a simmer long enough to excite the Paneer to adsorb some flavor, then continue at very low heat until serving time. Make sure not to burn the Cream.

Serve when ready or store overnight to let the flavors infuse the mix.