Ingredients

• 2 tablespoons all purpose flour
• 1 pound paneer or firm or extra-firm tofu, cut into 3/4- to 1-inch cubes
• 5 tablespoons usli ghee, divided
• 1 large onion, cut into 1- to 2-inch pieces
• 1 teaspoon cumin seeds
• 2 tablespoons minced peeled fresh ginger
• 3 garlic cloves, minced
• 2 teaspoons ground coriander
• 1 serrano chile, minced with seeds
• 1 28-ounce can crushed tomatoes with added puree
• 1/2 cup water
• 1 teaspoon turmeric
• 1 1/2 cups shelled fresh peas (from about 1 1/2 pounds peas in pods) or 1 1/2 cups frozen peas, thawed
• 1 teaspoon garam masala
• 1/3 cup chopped fresh cilantro
• Steamed basmati rice

Instructions

1. Place flour in medium bowl. Add paneer to bowl; toss to coat with flour. Heat 2 tablespoons ghee in heavy large nonstick skillet over medium-high heat. Shake excess flour from paneer; add to skillet and cook until browned in spots, turning occasionally, about 4 minutes. Transfer paneer to plate; set aside. Reserve skillet.
2. Place onion pieces in processor. Using on/off turns, process until finely chopped but not watery. Heat remaining 3 tablespoons ghee in reserved skillet over medium heat. Add cumin seeds and stir until aromatic, about 1 minute. Add chopped onion and cook until beginning to brown, stirring often, about 10 minutes. Add minced ginger, minced garlic, ground coriander, and minced serrano chile with seeds; stir 1 minute. Add crushed tomatoes with puree, 1/2 cup water, and turmeric; bring to simmer. Reduce heat to medium low; cover and simmer until mixture thickens slightly and flavors blend, stirring occasionally, about 15 minutes.
3. Add shelled fresh peas and cooked paneer; gently fold to incorporate evenly. Cook mixture over medium-low heat until peas are tender and paneer is heated through, folding occasionally, about 5 minutes. Fold in garam masala and cilantro. Season curry to taste with salt and pepper. Serve with steamed basmati rice.