Creamy Matar Paneer

1Heat oil in a pan and add cumin seeds (1 teaspoon). Let them splutter.

2Add finely chopped onions (2) and sauté until golden brown.

3Add ginger-garlic paste (2 tablespoons) and cook until the raw smell disappears.

4Pour in the tomato puree and cook until the oil separates from the masala.

5Add turmeric powder (1 teaspoon), red chili powder (1 teaspoon), coriander powder (1 teaspoon), and garam masala (1 teaspoon). Mix well.

6Add green peas (matar) (1 kg) and cook for a few minutes until they soften slightly.

7Cut the paneer (1 kg) into cubes and add them to the pan. Mix gently to coat the paneer (1 kg) with the masala.

8In a bowl, whisk together yogurt (1 cup) and cream (½ cup). Pour this mixture into the pan and stir well.

9Crush kasuri methi (1 teaspoon) between your palms and sprinkle it over the curry for a rich flavor.

10Cover and simmer for 5-10 minutes to allow the flavors to blend.

11Garnish with fresh coriander leaves before serving.

12Serve hot with naan or rice.