Mutter Paneer

Instructions

1. 1

   Heat the oil or ghee in a large, heavy-bottomed pan or skillet over medium-high heat. Once shimmering, add the diced onions and cook for 5-6 minutes, stirring occasionally, until they turn light golden brown.

2. 2

   Add the minced garlic and ginger to the pan and cook for 1-2 minutes, stirring constantly, until fragrant. Be careful not to let them burn.

3. 3

   Reduce heat to medium and add the ground cumin, coriander, turmeric, and red chili powder. Stir continuously for about 30 seconds to toast the spices and allow them to bloom in the oil.

4. 4

   Pour in the crushed tomatoes and stir well, scraping the bottom of the pan to deglaze any browned bits. Add the salt and sugar. Simmer uncovered for 8-10 minutes, stirring occasionally, until the tomato mixture reduces and the oil begins to separate from the sauce, indicating the tomatoes have cooked down properly.

5. 5

   Gently add the paneer cubes and green peas to the pan, stirring carefully to distribute them evenly throughout the sauce. Add the water or broth to reach your desired consistency. Bring to a gentle simmer over medium heat.

6. 6

   Reduce heat to medium-low and simmer for 5-7 minutes until the peas are tender and the paneer absorbs some of the flavors. Do not let the paneer break apart by stirring too vigorously.

7. 7

   Stir in the garam masala and heavy cream, mixing gently. Simmer for another 2-3 minutes until the cream is fully incorporated and the sauce has a silky appearance.

8. 8

   Taste and adjust seasoning with salt or additional garam masala as needed. Remove from heat and garnish with fresh cilantro.