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1
In a large skillet, deep fry paneer cubes (in batches) in vegetable oil that is about 1/4-inch deep.
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2
Fry the cubes until they are golden brown and crisp on two sides, remove, and place on a paper towel-lined plate to allow the oil to drain.
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3
Set aside.
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4
Using a handheld immersion blender (or blender or food processor), puree the tomatoes, jalapeno, and ginger.
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5
Heat 2 teaspoons of vegetable oil in a saucepan or large skillet over medium heat.
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6
Add asafoetida (if using) and cumin seeds.
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7
Once the cumin seeds have cracked (youll hear them), add the tomato paste, tomato puree, coriander powder, turmeric, red chili powder, and bay leaves.
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8
Cook for about 4 minutes more, or until the tomato mixture reduces to about half its starting volume.
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9
Dissolve the cornstarch in the heavy cream and add the mixture and the well-beaten yogurt to the tomato sauce.
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10
Cook for about 3 to 4 minutes over medium heat, stirring occasionally.
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11
Add the green peas and fried paneer cubes and let cook for a few minutes until the peas are tender.
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12
Add the garam masala, sugar and desired amount of salt.
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13
Serve hot with rice, naan and some fresh cilantro.
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14
Recipe adapted from 6 Bittersweets.
