Back to 4 servings 2 tbsp oil, neutral, such as sunflower or canola 1 tbsp ghee, optional but traditional 0.5 tsp cumin seeds 1 bay leaf 1 large yellow onion, finely chopped 1 tbsp ginger, grated or pasted 1 tbsp garlic, grated or pasted, about 4 cloves 1 green chili, slit or finely chopped, 1-2 to taste 3 medium tomatoes, finely chopped or pureed, or 1.5 cups puree 0.5 tsp turmeric powder 1 tsp Kashmiri red chili powder, mainly for color; paprika can substitute 1.5 tsp coriander powder 0.5 tsp garam masala, plus 0.25 tsp for finishing 1 tsp salt, adjust to taste 0.5 tsp sugar, balances tomato acidity 1.5 cups green peas, frozen or fresh, thawed 1 cup water, add more as needed for consistency 14 oz paneer, cubed; store-bought or homemade 1 tsp kasuri methi, dried fenugreek leaves, crushed between palms 2 tbsp heavy cream, optional, for richness 2 tbsp cilantro, chopped, for garnish
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1 Step 1: Cube the paneer, chop the onion and tomatoes, and thaw the peas. Soak the paneer cubes in warm water for about 10-20 minutes if they are store-bought and firm, then drain.2 Step 2: Heat the oil and ghee in a heavy-bottomed pan over medium heat. Add the cumin seeds and bay leaf and let them sizzle for 20-30 seconds without burning.3 Step 3: Toss in the chopped onion and sauté for 8-10 minutes, stirring frequently, until it turns a pale golden color.4 Step 4: Mix in the ginger, garlic, and green chili. Sauté for 60-90 seconds, until the aroma rises from the pan.5 Step 5: Pour in the tomatoes along with the salt and sugar. Cook for 6-8 minutes, until the tomatoes collapse into a thick, shiny masala and oil pools around the edges.6 Step 6: Lower the heat and stir in the turmeric, Kashmiri chili powder and coriander powder for 20-30 seconds. Add the water and simmer for 5 minutes.7 Step 7: Tip in the peas and let them simmer for 4-5 minutes, until they are soft and heated through.8 Step 8: Add the cream if using, then add the paneer cubes and simmer gently for 3-4 minutes until heated through. Do not boil vigorously or the paneer will toughen.9 Step 9: Remove from the heat. Crush the kasuri methi over the pan, stir in the 0.25 tsp garam masala, and rest for 5 minutes.10 Step 10: Garnish with cilantro and serve hot with roti, naan, paratha or jeera rice.getsaucepan.com/r/fa206adb-0eb0-5edb-8061-7c91cd81c589
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