Chop the onion and thaw the peas and bring it to room temperature.
Cut the paneer into small squares and I soaked it in hot water for 5 minutes. Drain the water and set it aside. This is just to soften the paneer cubes. If you are using homemade paneer, you don't need to do this. You can also fry the paneer if you prefer.
Heat a pan and add the oil.
When the oil is hot, add the cumin seeds and let it splutter.
Then add the onion and saute until they turn translucent.
Now add the salt, sugar, crushed kasoori methi, turmeric powder, and curry powder.
Then add the drained paneer and peas.
Mix them all and cook for two minutes.
Now add the heavy cream and gently stir. Reduce the heat to low.
Bring it to just one boil and turn off the heat.
That's it. Yellow paneer curry is ready. Garnish it with cilantro and serve hot with rotis.
Adjust the sugar, salt as per your preference. Also along with curry powder you can include red chili powder or yellow chili powder.
Instead of curry powder, you can go with red chili powder or yellow chili powder or any other masalas of your choice.
Along with peas, you can include colored bell peppers.
I would recommend minimum two tsps of kasoori methi for this recipe. If you like the flavor, you can go up to 3 to 4 tsps as well.
I did not fry the paneer, but you can sure do if you like it that way.