Gather the ingredients. Chop paneer into cubes.
Chop onions.Next grind tomatoes into a fine paste and keep aside.
In the vessel, heat the 2 to 3 tablespoons of the vegetable oil and add the chopped onions. Fry till it turns light brown. You will need to stir frequently to avoid them burning. Also, do not over-fry as it will turn bitter and ruin the curry.
When the onions are fried, add tomato paste, ginger and garlic paste, and sauté for another 2 minutes.
Next, add the coriander, cumin, turmeric, and garam masala powders, and the finely chopped green chilies and sauté, stirring continuously, till the cooking oil begins to separate from the masala.
Now add the peas to the masala and fry for 2 to 3 minutes.
Then add the paneer cubes, hot water, and salt, to taste, fresh cream reduces the heat to a simmer and cook till the gravy thickens.
When the gravy is as thick as you would like, turn off the heat and stir in the grated cheese. Peas paneer cheese Korma is ready to serve.
Garnish with coriander leaves and serve hot.
