Garden Peas and Paneer in Chili-Tomato Sauce

• sunflower oil↗4 tablespoons

  (or olive oil)

• panir9 ounces

  cut into 1-inch cubes

• green cardamom pods↗4

  bruised

• bay leaves↗2
• onion↗1

  finely chopped

• garlic paste↗2 teaspoons
• ginger paste1 teaspoon
• ground coriander↗2 teaspoons
• ground turmeric↗1⁄2 teaspoon
• chili powder↗1⁄2 - 1 teaspoon
• chopped tomatoes5 1⁄2 ounces

  (canned)

• warm water2 cups

  (plus 2 tbsp)

• salt↗1 teaspoon

  (or to taste)

• frozen peas↗1 1⁄4 cups
• garam masala↗1⁄2 teaspoon
• tablespoons light cream↗2
• tablespoons fresh cilantro leaves, chopped↗2

Step-by-step instructions

1. 1

   Heat 2 tablespoons oil in a medium nonstick saucepan over medium heat. Add the paneer and cook, stirring frequently, for 3-4 minutes or until evenly browned. Paneer tends to splatter in hot oil, so be careful. Remove and drain on paper towels.

2. 2

   Add remaining oil to the saucepan and reduce the heat to low. Add the cardamom pods and bay leaves and let sizzle gently for 20-25 seconds. Add the onion, increase the heat to medium, and cook, stirring frequently, for 4-5 minutes, until the onion is softened. Add the garlic and ginger paste and cook, stirring frequently, for an additional 3-4 minutes, until the onion is a pale golden color.

3. 3

   Add the coriander, turmeric, and chili powder and cook, stirring, for 1 minute. Add the tomatoes and cook, stirring, for 4-5 minutes. Add the 2 tablespoons of warm water and cook, stirring, for 3 minutes, or until the oil separates from the spice paste. Add the 2 cups of warm water and salt. Bring to a boil, then reduce heat to low and simmer, uncovered, for 7-8 minutes. Add the paneer and peas and simmer for 5 minutes. Stir in the garam masala, cream, and fresh cilantro. Serve immediately.