Matar paneer

Left to themselves, my family can survive on matar-paneer and matar-aloo.

200 gms paneer, cubed

1 cup frozen peas, defrosted
2 onions, chopped fine
2 tomatoes, chopped fine
2 tbsp dhania patta chopped fine
1 tbsp ginger garlic paste
1 tsp jeera powder
2 tsp dhania powder
1 tsp chilli powder
1 tsp garam masala powder
salt to taste
2 tbsp oil

Method:
Heat the oil, and saute the onions till transparent. Add the tomatoes, ginger garlic paste and all the spices, and saute till the tomatoes turn mushy. Add the coriander leaves, and heat for another 30 seconds.
Let it cool, and whizz it in a mixie till it forms a smooth paste.
Return the masala to the kadhai, add about 2 cups water, mix well. Add peas, and salt, and bring to a boil. Lower the flame, cover, and let it cook for 10 minutes. 

Add the paneer, bring to a boil, turn off the flame, and let it cook in it's own steam for a couple of minutes before serving.