Instructions
Cut the paneer into 1-inch (2.5 cm) cubes. Set aside.
Heat 1 tablespoon of sunflower oil in a large frying pan or pot over high heat. The oil should appear wavy or begin to smoke lightly when hot enough.
Carefully add the paneer cubes to the hot pan. Immediately reduce the heat to medium. Fry the paneer for 2-3 minutes per side, turning with tongs. Fry until each side is golden brown. Be careful, as paneer can brown quickly.
Remove the browned paneer from the pan and place it on a plate lined with kitchen paper to drain any excess oil. Set the paneer aside.
Peel and grate the 2 inches of fresh ginger. Finely chop the medium green chili (remove seeds for less heat, if desired). Chop or puree the 4 large tomatoes.
Add the grated ginger, finely chopped green chili, 1 teaspoon of ground cumin, 1 teaspoon of ground turmeric, and 1 teaspoon of ground coriander to the same pan. Fry these spices over medium heat for 1 minute, stirring continuously to prevent burning.
Add the chopped or pureed tomatoes to the pan. Use the back of your spoon to mash the tomatoes into the spices, breaking down any large pieces. Add salt to taste.
Reduce the heat to low-medium and simmer the sauce for 5 minutes. Stir occasionally. The sauce should thicken and become fragrant. If it becomes too thick, you can add 1-2 tablespoons of water.
Add the 150 grams of green peas (frozen or fresh) to the sauce. Continue to simmer for 2 more minutes over low-medium heat.
Gently stir in the fried paneer cubes.
Sprinkle 1 teaspoon of garam masala over the curry and stir well to combine.
Chop the small bunch of fresh coriander leaves for garnish.
Divide the Matar Paneer evenly into four serving bowls. Garnish each serving with chopped fresh coriander leaves.
Serve immediately with warm naan bread (one piece per person) or rice.