Shahi Paneer Korma (aka Indian Spaghetti)
http://rebeccmeister.livejournal.com/149343.html

1 package paneer, sliced into bite-size cubes (more and more stores have begun carrying paneer. Trader Joe's carries it, for example.)
1 large can tomato puree
1 tsp cayenne (red pepper powder)
2 tsp salt
1 tsp roasted jeera (cumin) powder
1 tsp curry powder (make sure it’s a good curry powder; not all curries are created equal!)
3 tsp sugar
½ tsp lemon juice
[1 tsp ginger, julienne]—I hate ginger (I know, I’m a freak, but there you have it), so I don’t add this.
1 tsp green chili julienne (I’ll often throw in part of a can of diced chilies, or you can add an appropriately spicy pepper)
2 tsp coriander leaves, chopped (I just add ground coriander; I haven’t found coriander leaves yet)
1 green pepper
some frozen peas (to taste)
1/2 cup cream (or more or less, to taste)

Saute the pepper and jalapeno until soft. Meanwhile, heat all of the remaining ingredients except the paneer, peas, and cream in a large pan until the mixture is bubbling and the spices have blended nicely. Then add the paneer, peas, and cream, and continue to cook until nice and warm. Serve over a bed of rice with your favorite Indian flatbread variety.