I remembered Seema's tip about adding yoghurt in her version and since I had some sour cream on hand added that towards the end and it resulted in a creamy curry. Thank you Seema.
MATAR (Mutter) PANEERIngredients:
Paneer - 200 gm (cubed)
Peas - 3/4 cup (I used frozen)
Chilli Powder - 1 tsp
Coriander powder - 1 tsp
Garam Masala - 1/2 tsp
Cumin powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Kasuri Methi - about 1/2 tsp, crushed between your fingers
Salt, to taste
Sour Cream - 1 to 2 tbsp (optional)
Oil - 2 to 3 tsp
Jeera (Cumin seeds) - 1/2 tsp
Onion - 1, chopped into big pieces
Tomato - 1, chopped into big pieces
Garlic - 5 cloves,
Ginger - 1/2 inch piece
Cilantro - a few stalks
1) Heat 1 tsp oil in a pan and saute the onion, garlic and ginger till the onions brown a bit. Then add the tomatoes and cilantro and cook with a pinch of salt till it softens. Grind this to a paste in the mixie once it has cooled down a bit.
2) Pan fry the paneer cubes on either side till light brown. I sprinkle some salt after spraying the pan with oil before adding the paneer.
3) Heat the remaining oil in a pan and add jeera seeds, then add the ground paste along with all the masala powders and let this cook well with frequent stirring.
4) After about 5 minutes, add a cup of water to this paste and let it come to a boil. Add the paneer pieces and peas and allow to simmer covered for about 15-20 minutes.
5) Now add the crushed Kasuri methi and stir in the sourcream. Delicious Matar Paneer is now ready to serve. Enjoy with naans or chapathis.