Matar Paneer (Peas 'n' Cheese)

Ingredients:
Paneer - 1.5 lb
Peas, frozen or fresh - 1.5 lb
Tomatoes - 6 medium
Ginger - 2" piece
Cumin seeds - 2 tsp
Bay leaves - 2
Cinnamon - 2" stick
Coriander powder - 2 tsp
Turmeric powder - 1 tsp
Corn starch - 2 tbsp
Ghee - 1 tbsp
Oil - 3-4 tbsp
Salt - to taste

Servings: 6-7
Cooking time: 30 min

Method:
Corn starch: Mix the corn starch into 6 tbsp of water, set aside.
Frying the paneer: Cut the block of paneer widthwise into three slabs. Cut each slab in half. Shallow fry in ghee until one side is browned, turn over and repeat on other side. Place on paper towel to drain excess ghee. Cut into bite size pieces.
Tomato-ginger paste: Blend together the tomatoes and ginger.
Making the gravy: Heat oil in a wok, add the asafoetida, cumin seeds, cinnamon, and bay leaves. Add the tomato-ginger paste and a cup of water and cook for a few minutes, then add the coriander and turmeric powders and cook on medium flame until the mixture reduces to about half its volume. At this point, add the (frozen is fine) peas and mix well. Add enough water to make sure the peas are immersed, and heat covered until the peas are cooked through (test by picking one up and pressing it between your fingers). Add the paneer and salt to taste and cook for a few more minutes on a low flame. Serve hot with chapatis, parathas or rice.

Author: Shrinkingsodacan (thanks to Dallan for the request)
Source: Manjula's Kitchen.