Step 1

Cut the paneer into cubes, put them in a bowl, and cover them with cold water. (This helps to soften store-bought paneer.)

Step 2

Heat the oil in a large pan over medium-high heat. Add the onion, ginger, and garlic and cook until the onion is well browned, about 8 minutes. Add the cumin, coriander, turmeric, and garam masala and let the spices cook for 1 minute.

Step 3

Transfer the onions to a blender. Add the tomatoes and blend on high until smooth. Return the sauce to the pan.

Step 4

Stir in the peas and yogurt. Drain the paneer and add it to the pan then heat the curry gently over medium heat. Add up to ½ cup of water to thin the curry, if needed. Season with salt, to taste.