Matar Paneer

Wash your hands and clean the work surface. Rinse and dry the onion, ginger, and cilantro before preparing them, removing any damaged areas. Peel and finely chop the onion. Peel and grate enough ginger to measure 1 tablespoon. Peel and mince the garlic, chop the cilantro, and cut the paneer into 3/4-inch cubes. Keep the peas frozen until needed.

Heat the vegetable oil in the skillet over medium heat. Add the onion and cook for 9–11 minutes, stirring frequently, until softened and lightly golden. Reduce the heat slightly if the onion begins browning before it softens.

Add the ginger and garlic and cook for 1 minute, stirring. Reduce the heat to medium-low, add the cumin, coriander, and turmeric, and stir for 20–30 seconds, just until fragrant.

Carefully stir in the tomato puree and salt. Cook uncovered over medium-low heat for 10–12 minutes, stirring frequently and scraping the bottom, until the mixture thickens, darkens slightly, and loses its raw tomato aroma. Keep the heat low enough to prevent scorching; partially cover the skillet if the sauce splatters.

Stir in the 3/4 cup water and bring the gravy to a gentle simmer over medium heat. Cook for 3 minutes, stirring occasionally.

Add the frozen peas and gently fold in the paneer. Return to a gentle simmer, then reduce the heat to medium-low and partially cover. Cook for 5–7 minutes, stirring carefully once or twice, until the peas are tender and the paneer is hot throughout. Follow any longer cooking time specified on the pea package. Avoid a vigorous boil, which can toughen the paneer.

Stir in the garam masala and heavy cream. Warm gently for 1 minute without boiling hard. Remove from the heat and fold in all the cilantro, distributing it throughout the curry. Serve hot.