Pan-Fried Cheese with Green Peas from 660 Curries by Raghavan Iyer

Name: Pan-Fried Cheese with Green Peas from 660 Curries by Raghavan Iyer
Ingredients: 2 tablespoons canola oil; 3 lengthwise slices fresh ginger (each 1½ inches long, 1 inch wide, and ⅛ inch thick); 1 small red onion, coarsely chopped; 3 large cloves garlic; 2 teaspoons Bin bhuna hua garam masala; 1 or 2 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed; 1 cup tomato sauce, canned or homemade; 2 tablespoons finely chopped fresh cilantro leaves and tender stems; 1 teaspoon coarse kosher or sea salt; 8 ounces Doodh paneer, cut into 1-inch cubes and pan-fried (see box); 1 fresh or dried bay leaf; 1½ cups frozen peas (no need to thaw); ¼ cup heavy (whipping) cream; 1 teaspoon cumin seeds

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Show me one north Indian restaurant menu, or any special-occasion meal from that region, that does not include mutter paneer, and I will personally come to your

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Ingredients

2 tablespoons canola oil
3 lengthwise slices fresh ginger (each 1½ inches long, 1 inch wide, and ⅛ inch thick)
1 small red onion, coarsely chopped
3 large cloves garlic
2 teaspoons Bin bhuna hua garam masala
1 or 2 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed
1 cup tomato sauce, canned or homemade
2 tablespoons finely chopped fresh cilantro leaves and tender stems
1 teaspoon coarse kosher or sea salt
8 ounces Doodh paneer, cut into 1-inch cubes and pan-fried (see box)
1 fresh or dried bay leaf
1½ cups frozen peas (no need to thaw)
¼ cup heavy (whipping) cream
1 teaspoon cumin seeds