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1
For the paneer, preheat the oven to 450F.
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2
Spread the ricotta evenly in a 9 x 5-inch bread pan and bake until the cheese is lightly browned on top and firm but not dry, about 40 minutes.
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3
Let cool (it will firm as it cools), then cut the paneer into 1- to 1 1/2-inch squares.
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4
Reserve half and refrigerate or freeze the rest for another use.
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5
Heat 1/2 tablespoon of the oil in a large nonstick pan over medium-high heat.
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6
Add as many squares of paneer as will comfortably fit and brown the squares on all sides.
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7
Drain the cheese on paper towels.
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8
Continue this way to brown all of the paneer, adding 1/2 tablespoon more oil as needed.
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9
Set the paneer aside.
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10
For the sauce, combine the garlic and 1/8 teaspoon of the cumin seeds in a mortar and pestle or an electric spice grinder and grind to a paste.
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11
Put the oil, cinnamon, cardamom, cloves, and peppercorns in a large, deep pot over medium-high heat.
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12
Cook, stirring, until the cinnamon stick unfurls, 1 to 2 minutes.
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13
Add the chiles, the remaining 1 teaspoon of the cumin seeds, the coriander seeds, and bay leaf and cook, stirring, until the seeds turn golden brown, about 1 minute.
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14
Add the onions and salt and cook, stirring often, until the onions turn a uniform golden brown, 10 to 12 minutes.
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15
Keep a cup of water beside the stove as the onions cook.
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16
As the onions begin to stick, add water, about 1 teaspoon at a time, and scrape the bottom of the pan with the spoon to pull up the browned bits and keep the spices from burning.
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17
Do this as often as necessary (five or six times) until the onions are well browned.
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18
Add the ginger and cook, stirring, 3 to 4 minutes, adding water as needed to keep the onions and spices from sticking.
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19
Stir 1 teaspoon of water into the garlic paste.
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20
When the ginger has cooked, add this garlic paste to the pot and cook until the water has evaporated, 1 to 2 minutes.
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21
Add the ground coriander, cumin, turmeric, cayenne, and about 1 tablespoon water and cook until the mixture begins to dry out and stick to the bottom of the pan, about 1 minute.
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22
Add the tomatoes and cook until they begin to dissolve, 3 to 4 minutes.
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23
Then turn down the heat and cook until the tomatoes have completely melted into the sauce and the oil is starting to pool around the onions, 2 to 3 more minutes.
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24
Whisk the yogurt until smooth in a small bowl.
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25
Stir in a spoonful of the hot sauce to temper the yogurt and then return the mixture to the pot.
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26
Add 2 cups of water and the peas.
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27
Cover, bring to a simmer, and cook until the peas have thawed, 4 to 5 minutes.
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28
Fold in the paneer and sprinkle the garam masala and 1 tablespoon cilantro over the top.
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29
Cover and simmer very gently until the peas are softened and the cheese is warmed through, 3 to 5 more minutes.
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30
Taste for salt.
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31
Transfer to a serving bowl and sprinkle with the remaining cilantro.
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32
Serve hot.
