Mutter Paneer in Gravy

Popular North Indian Gravy for chapathis or puris.
Paneer is very favourite in my family. So I keep trying different varieties of paneer for hubby and kids. As soon as the paneer is made, my little daughter comes running to have it.
There is a dry version of mutter paneer which I will post sometime later.

Ingredients:
Paneer/Indian Cottage Cheese - 250 grams(Store bought or home made),
Peas - 200 grams(fresh or frozen),
Oil - 1 tablespoon,
Cumin seeds - 1 teaspoon.

To Grind:
Onion - 1 medium,
Green Chillies - 2,
Ginger - 1 inch,
Garlic - 3 cloves.

Tomatoes - 4 medium pureed;
Tomato Paste - 1/2 teaspoon

Dry Spices:
Coriander Powder - 1 teaspoon,
Red Chilly Powder - 1 teaspoon,
Kashmiri Red Chilly Powder - 1/2 teaspoon,
Roasted Cumin Powder - 1/2 teaspoon,
Turmeric - 1/2 teaspoon,
Salt,
Garam Masala Powder - 1/2 teaspoon.

To Garnish:
Chopped Coriander - 1 tablespoon.

Method:
Grind the ingredients under grinding table to smooth paste, no need to add water while grinding.
Blanch the tomatoes in hot water, remove skin and puree it.
If store bought paneer, thaw it in warm water until you use.
In a medium broad pan, heat oil.
Add cumin, when it crackles, add ground paste.
Fry until oil leaves the sides.
Add peas and fry until, the peas turn white in colour and almost cooked.
Add all the dry spices, except garam masala powder.
Fry for couple of minutes, add tomato puree and tomato paste.
Cook until the tomatoes puree is well cooked, and raw smell goes.
Add Garam Masala Powder and mix well.
If the paneer is being thawed, then squeeze water well from it and then add to gravy.
If home made, add directly to gravy.
Cook for 2 minutes. Remove from heat.
Garnish with chopped coriander and serve.
Serve it with either chapathi, puris or naan. Even with any rice varieties.

Note:
Blanching means, add tomatoes to boiling water.
When the outer skin starts to crack, remove from water.
Dip in cold water and remove the outer skin and grind it to fine paste.
Do not add water while grinding it.