Matar Paneer

Instructions

1. Prepare the paneer
   Lightly fry the paneer cubes in a non-stick pan until golden brown on all sides, about 5 minutes. Alternatively, you can soak the paneer in hot water for 5 minutes to soften it. Drain and set aside.
2. Create the base
   Heat oil or ghee in a large pan over medium heat. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown, about 5-7 minutes. Add ginger-garlic paste and green chilies, cook for another 2 minutes until the raw smell disappears.
3. Develop the gravy
   Add tomato puree to the pan and cook for 5-7 minutes until the oil begins to separate. Add turmeric powder, red chili powder, and coriander powder. Mix well and cook for 2 minutes to toast the spices properly.
4. Add peas and paneer
   Add green peas to the gravy and cook for 3-4 minutes if using fresh peas, or 2 minutes if using frozen. Then add the paneer cubes and gently mix to coat them with the gravy. Be careful not to break the paneer.
5. Simmer and finish
   Add 1/2 cup water (or more for desired consistency), salt to taste, and garam masala. Cover and simmer for 8-10 minutes on low heat, allowing the flavors to meld together and the peas to cook completely.
6. Add creaminess
   Pour in the heavy cream and gently stir to incorporate. Simmer for another 2 minutes without boiling. Taste and adjust seasoning if needed.
7. Garnish and serve
   Turn off the heat and garnish with fresh cilantro leaves. Serve hot with naan, roti, paratha, or steamed rice for a complete meal.