1. Heat 3 tbsp of the oil in a large nonstick frying pan over medium-high heat. Add the onion and reduce the heat to medium-low. Cook, stirring frequently for 8–10 minutes or until the onions are dark golden brown; do not burn.

2. Meanwhile, combine the garlic, chile, and ginger in a blender and process into a thick paste. Add the garam masala and season with salt and pepper.

3. Add the spice mixture to the fried onions and cook, stirring, for 1–2 minutes. Transfer to a large, heavy-bottomed saucepan. Stir in the tomatoes and 2/3 cup water. Bring to a boil, stirring often. Reduce the heat to low and simmer, stirring often, until lightly thickened.

4. Gently stir the frozen peas into the sauce, increase the heat to medium, and return the sauce to a simmer. Cover and cook for about 5 minutes, or until the peas are hot.

5. Wash and dry the frying pan. Add 3 tbsp oil and heat over high heat. In batches, add the paneer in a single layer. Cook, turning occasionally with a slotted spatula, about 3 minutes or until golden brown. Transfer the fried paneer to the hot tomato sauce. Continue with the remaining paneer, adding more oil as needed.