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1
Shallow fry the paneer in a pan with 1 cm of oil until it is golden brown all around and set aside on a kitchen paper covered plate.
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2
Grind the onion in the blender until pureed.
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3
Heat a 2-3 tablespoon of oil in a wok and fry minced garlic for 1 minute.
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4
Add the blended onion and continue frying on medium heat until the smell of raw onion goes, about 10-15 mins.
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5
Add the coriander, cumin, chilli and turmeric powder and continue frying for 3-4 mins.
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6
Blend the tin of tomato and fenugreek leaves in the blender until pureed.
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7
add the tomato mixture to the onion mixture in the wok and continue frying for 3-4 minutes until the mixture is cooked.
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8
add the grama masala and continue frying for another minute or two.
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9
Add the frozen peas and add salt to taste.
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10
add the double cream and bring it to boil and simmer for 3-4 minutes.
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11
for a more creamy liking, add more double cream.
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12
If not add water if you prefer more gravy.
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13
add the paneer and cover the wok and let it simmer on a very low heat for about an hour.
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14
Take care to not let the sauce stick to the bottom.
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15
For best results, make it the previous day, as it gives the paneer time to soak up the flavour.
