A delightful Indian-inspired curry featuring paneer and peas in a rich, spiced tomato sauce.
Heat a little oil in a deep frying pan over medium heat.
Using a non-stick pan can help prevent the paneer from sticking.
Add the paneer cubes and fry until golden brown on all sides. Remove and set aside.
Turn the paneer gently to avoid breaking the cubes.
In the same pan, add more oil if needed, and sauté the chopped onion until golden.
Cook the onions slowly to bring out their natural sweetness.
Add the minced garlic and ground spices to the pan, stirring for a minute to release their aroma.
Keep stirring to prevent the spices from burning.
Add the chopped tomatoes and cook until they soften and blend with the spices.
Crush the tomatoes slightly with the spoon to help them break down.
Pour in a splash of water and bring the mixture to a simmer.
Adjust the water quantity based on your desired curry consistency.
Add the fried paneer and peas to the pan, stirring to coat them in the sauce.
Ensure the paneer and peas are evenly mixed with the sauce.
Cover the pan and let it simmer on low heat for 15 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Check the consistency of the curry and adjust if needed by simmering uncovered for a few more minutes.
The curry should be thick enough to coat the back of a spoon.
Garnish with fresh cilantro and serve hot with rice or naan.
Chop the cilantro just before serving to retain its freshness.
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