Paneer and Peas with Red Peppers in creamy sauce

I felt like eating a rich North Indian curry,but definitely not butter or cream laden.
Having made paneer( cottage cheese)  in the morning,  I had to throw in veggies with it and make a sauce. I love roasted red peppers in my curries when possible for the spicy aroma and good antioxidants. Extra nutrition is always welcome in my meals.
Cluster tomatoes are so full of juice and they make an excellent base for curries.
And as usual, ginger, garlic, spices went into this curry.

1/2 cup paneer cubes slightly dry roasted on both sides
1/2 cup green peas boiled
1 red pepper coarsely chopped
1 large onion chopped into large chunks
2 large cluster tomatoes chopped
6 cloves garlic pressed and minced
1/2 inch ginger chopped

2 tsp paprika / red chilly powder
2 tsp cumin
1.5 tsp coriander powder
1/4 tsp turmeric
1.5 tsp garam masala or allspice
Salt to taste (1.5 tsp)

Cilantro 1/4 cup
1 tbsp powdered walnut (almond meal works too)
2.5 tbsp oil

In a skillet, add 2 tbsp oil and toast the cumin. Add the onions and peppers and saute till they are semi soft.
In a saucepan, add half tbsp oil and brown the ginger and garlic.  Add the tomatoes, salt and cook covered until tomatoes are soupy. Once done, add all the spices and let it cool.
Puree the tomatoes. Add the walnut powder and blend again. Now add the cilantro and pulse for few seconds so as to not make the cilantro into a paste.
Mix in the sauce with onions and peppers. Add the peas and simmer for 10 mins.
Serve hot with flatbreads.