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1
Heat 3 tbsp of the oil in a large nonstick frying pan over medium-high heat.
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2
Add the onion and reduce the heat to medium-low.
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3
Cook, stirring frequently for 810 minutes or until the onions are dark golden brown; do not burn.
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4
Meanwhile, combine the garlic, chile, and ginger in a blender and process into a thick paste.
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5
Add the garam masala and season with salt and pepper.
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6
Add the spice mixture to the fried onions and cook, stirring, for 12 minutes.
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7
Transfer to a large, heavy-bottomed saucepan.
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8
Stir in the tomatoes and 2/3 cup water.
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9
Bring to a boil, stirring often.
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10
Reduce the heat to low and simmer, stirring often, until lightly thickened.
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11
Gently stir the frozen peas into the sauce, increase the heat to medium, and return the sauce to a simmer.
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12
Cover and cook for about 5 minutes, or until the peas are hot.
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13
Wash and dry the frying pan.
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14
Add 3 tbsp oil and heat over high heat.
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15
In batches, add the paneer in a single layer.
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16
Cook, turning occasionally with a slotted spatula, about 3 minutes or until golden brown.
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17
Transfer the fried paneer to the hot tomato sauce.
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18
Continue with the remaining paneer, adding more oil as needed.
