A traditional Punjabi curry with paneer cubes and green peas in a spiced tomato-onion gravy.
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Heat 1 tablespoon of oil in a pan and lightly sauté the paneer cubes until golden on the edges, then soak them in warm water to keep them soft.
In the same pan, add the remaining oil and splutter the cumin seeds until fragrant.
Add the chopped onions and sauté on medium heat until they turn a deep golden brown color.
Stir in the ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
Add the tomato puree along with turmeric, red chili powder, and salt; cook until the oil starts to separate from the masala.
Add the green peas and 1 cup of water, cover the pan, and simmer for 5-8 minutes until the peas are tender.
Add the soaked paneer cubes and garam masala, then simmer for another 3 minutes to allow the flavors to meld.
Crush the Kasuri Methi between your palms, sprinkle over the curry, and stir in the heavy cream before serving.
