Mutter Paneer

400 g paneer, cubes into 1/2 inch pieces
1/4 cup canola oil
1 Vidalia or 2 medium onions, finely diced
2 large fresh tomatoes, diced or 2 cups canned crushed tomatoes
1 tsp sugar
1 tsp salt
1 stick cinnamon
1 star anise clove (or 1 tsp fennel seeds)
3 cloves garlic, minced
1/2 inch fresh ginger, minced
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp fenugreek powder
1/4 tsp red pepper flakes, or to taste
1 1/2 cups frozen petite peas
4 Tbsp butter
1/4 cup half-and-half cream

In a non-stick skillet, fry the paneer in the canola oil until the paneer is slightly browned on all sides, about 10 minutes. When browned, set aside on a paper towel.

Meanwhile, sauté the onion in a bit of canola oil, until very well softened, and caramelized, about 10 minutes. Add the garlic and ginger and cook another minute or two. Set aside in a bowl.

Add the cinnamon, anise, cumin and red pepper to the skillet with a bit of canola oil. Cook for about 1-2 minutes. Add the fenugreek and turmeric powders and cook another minute. Add the tomato, salt and sugar and turn the heat high so the tomato sizzles. Reduce heat to simmer and cook, covered for 10 minutes, stirring every so often.

Spoon most of the tomato mixture (without the cinnamon and anise) into a food processor and add the onion mixture. Process to a smooth purée (but not a soup). Return to the skillet and heat to bubbling. Add the paneer and cook, stirring often, for about 10 minutes. Add the peas and butter and cook through, until heated, about 5 minutes. Add the half-and-half (and a bit of water if still too thick) to achieve a nice saucy consistency.