Slice the onions lengthwise and fry in oil until golden brown. Remove the frozen peas from the package and place them in a large pot with water. Heat on the stove until just about to boil. Cut the paneer into small pieces and fry until golden brown.

Grind the ginger, garlic, and green chilies together to make a paste. Chop the tomatoes. In a large pot, heat oil and add the ginger-garlic-green chili paste.

Grind the fried onions and tomatoes together. Sauté the ginger-garlic-green chili paste well, then add red chili powder, salt, and turmeric. Cook for 1 minute, then add the onion-tomato paste.

Cook well until the oil separates on top. Add the peas and sauté for about 10 minutes, stirring frequently.

Add the fried paneer and sauté for another 4-5 minutes, stirring well.

Heat water separately and add as much as needed to the curry to get your desired gravy consistency. Once it comes to a boil, add ground coriander, garam masala, and roasted cumin powder. Let it boil until the foam disappears. Add fresh cilantro.

Turn off the heat and transfer to a serving dish.

Serve the hot and delicious matar paneer with rice or roti.

This recipe makes a large quantity, but you can easily adjust the amounts to make less as needed.