Another keeper by Arvinda Chauhan. I might add some cubed potatoes next time for a little more body, but the flavors are pitch-perfect.
1 tbsp sunflower oil
3 to 5 whole green cardamom pods (optional)
5 to 6 dried curry leaves (optional)
1 medium onion, finely chopped
1/2 cup puréed fresh tomatoes
OR 1/4 cup canned ground tomatoes
1 tsp finely minced garlic
1 tsp finely minced fresh ginger
1 1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp Indian chili powder or ground cayenne
1/2 tsp ground turmeric
1 tsp sea salt, or to taste
1 tsp granulated sugar
1 1/2 cups fresh or frozen peas
3/4 cup cubed paneer
1 cup light cream
1/4 cup water
1 tbsp chopped cilantro
1/2 tsp. garam masal
In a large sauté pan, heat oil over medium heat. Add cardamom pods and curry leaves (if using). Cook until golden brown. Add onion and cook, stirring occasionally, until caramelized, about 10 to 15 minutes.
Add tomatoes and cook for 2 to 3 minutes. Add garlic, ginger, ground coriander, cumin, chili powder, turmeric, salt and sugar. Stir and cook for 2 to 3 minutes. Add peas and paneer. Stir well. Stir in cream. Cover and cook for 10 minutes. Add water, stir and
simmer, uncovered, until the sauce is thick and creamy, about 8 to 10 minutes. Transfer to a large bowl and garnish with cilantro and a sprinkling of garam masala. Serve with naan and basmati rice.