Matar paneer (paneer and green peas in spiced tomato sauce)

Steps

1. Cut the paneer into 3/4-inch (2 cm) cubes. Finely chop the onions, cut the tomatoes into wedges, and peel the ginger and garlic. Mince the ginger, garlic, and green chili together into a coarse paste.
2. Heat the sunflower oil in a large skillet over medium-high heat and sear the paneer cubes for 3 to 4 minutes, turning frequently, until golden on several sides. Immediately transfer them to a bowl of warm salted water to keep them tender while making the sauce.
3. In the same skillet over medium heat, warm the ghee with the cumin seeds and bay leaf. Once the cumin sizzles, after about 20 seconds, add the onions and a pinch of salt. Cook for 10 to 12 minutes, stirring often, until evenly deep golden-brown.
4. Stir in the ginger, garlic, and chili paste and cook for 2 minutes, until the raw garlic aroma disappears. Add the tomatoes and cook for 6 to 8 minutes over medium heat, until completely broken down and jammy.
5. Remove the bay leaf and let the mixture cool for 5 minutes, then blend into a smooth puree with a splash of the water. Return the puree to the skillet along with the turmeric, Kashmiri chili powder, and ground coriander. Cook for 5 to 6 minutes over medium heat, stirring, until the sauce thickens and droplets of ghee separate at the edges.
6. Pour in the remaining water and salt, bring to a simmer, then stir in the frozen peas. Cover and simmer for 5 minutes, until tender and bright green.
7. Drain the paneer and add it to the sauce along with the garam masala. Simmer uncovered for 3 to 4 minutes, just long enough to absorb the flavors without turning tough. The sauce should coat the back of a spoon; adjust with a little hot water if it gets too thick.
8. Remove from the heat, crush the kasuri methi between your palms directly into the pan, stir in the cream, and mix well. Taste, adjust the salt, and serve garnished with fresh cilantro, alongside basmati rice or warm chapatis.