This dish is eaten all over northern India practically on a daily basis.
3 tomatoes, roughly chopped
5 tablespoons vegetable oil
18 ounces paneer, cut into bite-size cubes
2 teaspoon cumin seeds
1 inch piece Ginger root, peeled and chopped
6 garlic cloves, chopped
2 onions, chopped
¼ teaspoon turmeric
1/3 teaspoon salt
¼ teaspoon chili powder
1 2/3 cups shelled peas, defrosted if frozen
¼ teaspoon garam masala
3 tablespoons heavy cream
A few cilantro leaves, roughly chopped
Put tomatoes and the juice into a blender. Heat the oil in a wok or sauce pan. Add the paneer and fry (or air fry) about 4 minutes, gently turning occasionally, until the edges are browned; remove with a slotted spoon and set aside.
Add the cumin seeds to the oil remaining in the pan and fry, stirring constantly 30 seconds, or until the seeds splatter. Watch carefully so they do not burn. Add the ginger, onions, garlic, and fry, stirring frequently, 6 to 8 minutes until the onions are golden brown, then stir in the turmeric, salt, and chili powder. Bring 1 ¼ cups water to a boil while onions are frying.
Add the peas to the pan and continue stirring 2 minutes. Add the blended tomatoes and simmer 3 minutes longer. Return the paneer to the pan and add the boiling water. And simmer, uncovered, five minutes, or until droplets of oil appear on the surface. Sprinkle with the garam masala, swirl in the cream, and scatter the cilantro leaves over.
Cuisine Writer
