Matar Paneer

We need to output only the markdown with sections Prep, Cook, Serve. No extra intro or conclusion. Use bullet points for Prep and Serve; numbered steps for Cook. Must bold key temperatures/heat settings, times, actions. Must mention specific quantities and units from ingredients list. Ingredients: 200 g Paneer, 100 g Green Peas, 2 pcs Onion, 2 pcs Tomato, 1 tbsp Ginger Garlic Paste, 1 tsp Garam Masala, 2 tbsp Oil, 1.25 tsp Salt, 200 ml Water.

We need to mention these quantities in prep. For example: "Cube the 200 g paneer into 1‑cm cubes", "Shell or thaw 100 g green peas", "Finely chop the 2 onions", "Puree the 2 tomatoes", etc. Provide steps.

Cook steps: heat oil, add onions, sauté until golden, add ginger garlic paste, then tomato puree, then spices, add water, salt, then peas and simmer, we need to bold heat settings (e.g., medium heat, low, 2. Add peas: need gar? Let's produce a bullet.

🔥 Prep

• Cube the 200 g paneer into 1‑cm pieces.
• If using frozen peas, thaw the 100 g green peas; if fresh, shell them.
• Peel and finely chop the 2 onions.
• Roughly chop the 2 tomatoes and blend into a smooth puree.
• Measure out 1 tbsp ginger garlic paste, 1 tsp garam masala, 2 tbsp oil, 1.25 tsp salt, and 200 ml water, having them ready near the stove.

🔥 Cook

• 1. Heat 2 tbsp oil in a deep skillet or kadai over medium heat until shimmering.
• 2. Add the chopped onions and sauté for 6‑8 minutes, stirring occasionally, until they turn golden brown.
• 3. Stir in the 1 tbsp ginger garlic paste and cook for 30 seconds until fragrant.
• 4. Add the tomato puree, increase to medium‑high heat, and simmer for 5‑7 minutes until the oil begins to separate from the masala.
• 5. Sprinkle in 1 tsp garam masala and 1.25 tsp salt, mixing well; cook for 1 minute to toast the spices.
• 6. Pour in 200 ml water, bring the mixture to a gentle boil, then reduce to low heat and simmer for 4 minutes to let the gravy thicken slightly.
• 7. Add the cubed paneer and the 100 g green peas, stirring to coat them evenly in the gravy.
• 8. Continue to simmer on low heat for 5 minutes, allowing the paneer to warm through and the peas to become tender.
• 9. Taste and adjust salt if needed; turn off the heat and let the dish rest, covered, for 2 minutes before serving.

🔥 Serve

• Transfer the matar paneer to a serving bowl and garnish with a drizzle of fresh cream or a sprinkle of chopped coriander leaves (optional).
• Serve hot with freshly baked naan, roti, or steamed basmati rice.
• Accompany with a side of sliced onions, lemon wedges, and a simple cucumber‑raita for a complete meal.