Ingredients

• 1 tbsp of ghee
• 1/2 tsp of cumin seeds
• 1/8 cup of yellow onion, finely chopped
• 1/2 a jalapeno, seeded and chopped
• 1 inch of ginger, peeled and chopped
• 1 small clove of garlic, chopped
• 2 tbsp of shahi paneer masala
• 1/4 - 1/2 tsp of red chili powder (depending on heat preferences)
• 1/2 tsp of turmeric
• 1 tsp of salt
• 1 8 oz can of tomato sauce
• 4oz block of paneer, cut into 2 inch cubes
• 1 1/2 cups of frozen peas
• 3/4 cups of water

Instructions

1. In a stove top pot, add the ghee and bring to a medium heat.
2. Finely chop the onion, jalapeño, ginger, and garlic. for extra fine, add all to a food processor and pulse until finely chopped. You can chop everything very fine by hand if preferred.
3. When the ghee has warmed, add the cumin seeds and cook for about a minute until the seeds take on a light brown color.
4. Add the onion mixture to the warming ghee and cumin seeds and sauté for about 2 - 3 minutes.
5. Add the shahi paneer masala, red chili powder, turmeric, and salt to the onion mixture. stir to combine and sauté for another few minutes until the spices start to become fragrant.
6. Add the tomato sauce to the spiced onion mixture, stirring to combine. Stir occasionally and continue to cook for about 5 - 8 minutes until the tomato sauce has started to thicken and take on a darker color.
7. Add the paneer and stir in the sauce until everything gets coated. Cook for about 3 - 4 minutes.
8. Add the peas to the pot and stir. Add the water and stir, bring up to a simmer.
9. Cover and cook for about 15 minutes until the peas have softened. Remove from heat.
10. Serve warm over rice. Enjoy!