Garden Peas & Paneer in Chili-Tomato Sauce

1. Heat 2 tbsp oil in a medium nonstick saucepan over medium heat. Add paneer and cook, stirring frequently, until evenly browned. Remove and drain on paper towels. 2. Add remaining oil to the saucepan and reduce heat to low. Add the cardamom pods and bay leaves and let sizzle for 20-25 minutes. Add the onion, increase heat to medium, and cook, stirring frequently, for 4-5 minutes until the onion is softened. Add the garlic and ginger paste and cook for an additional 3-4 minutes until the onion is a pale golden color. 3. Add the coriander, turmeric, and chili powder, and cook, stirring constantly for 1 minute. Add the tomatoes and cook, stirring, for 4-5 minutes. Add 2 tbsp water and cook, stirring for 3 minutes until the oil separates from the spice paste. 4. Add the scant 2 cups of water and salt. Bring to a boil, then reduce heat to a simmer and continue to cook uncovered for 7-8 minutes. 5. Add the paneer and peas and simmer for 5 minutes. Stir in the garam masala, cream, and cilantro. Remove from heat.