A classic home-style curry featuring green peas and paneer in a spiced onion-tomato base.
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Heat oil in a pan and lightly fry the paneer cubes until golden brown, then soak them in warm water to keep them soft.
In the same pan, add cumin seeds and let them splutter before adding the chopped onions.
Sauté the onions until they turn translucent and golden brown, then stir in the ginger-garlic paste for 1 minute.
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 a cup of water, cover the pan, and simmer for 5-7 minutes until the peas are tender.
Drain the paneer cubes and add them to the gravy, stirring gently to avoid breaking the pieces.
Sprinkle garam masala and add the heavy cream, simmering for another 2 minutes on low heat.
Garnish with fresh cilantro and serve hot with roti, naan, or steamed basmati rice.
