Classic North Indian Matar Paneer

1.Heat 2 tablespoons of oil in a pan over medium heat and lightly fry the paneer cubes until golden brown on all sides, then remove and set aside.

2.In the same pan, add cumin seeds and let them sizzle, then add the finely chopped onions and sauté until translucent and light golden.

3.Stir in the ginger-garlic paste and cook for 1 minute until the raw smell dissipates.

4.Add the tomato puree, turmeric, red chili powder, and coriander powder, cooking the mixture until the oil begins to separate from the sides of the masala.

5.Pour in 1 cup of water and bring the sauce to a gentle simmer, adding salt to taste.

6.Add the green peas and the fried paneer cubes to the gravy, covering the pan to simmer for 5 to 7 minutes until the peas are tender.

7.Stir in the cream or yogurt and garam masala, cooking for an additional minute to thicken the sauce.

8.Garnish with fresh cilantro and serve hot with naan or basmati rice.