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Paneer Curry with Peas

['2 tablespoons all purpose flour', '1 pound paneer or firm or extra-firm tofu, cut into 3/4- to 1-inch cubes', '5 tablespoons usli ghee, divided', '1 large onion, cut into 1- to 2-inch pieces', '1 teaspoon cumin seeds', '2 tablespoons minced peeled fresh ginger', '3 garlic cloves, minced', '2 teaspoons ground coriander', '1 serrano chile, minced with seeds', '1 28-ounce can crushed tomatoes with added puree', '1/2 cup water', '1 teaspoon turmeric', '1 1/2 cups shelled fresh peas (from about 1 1/2 pounds peas in pods) or 1 1/2 cups frozen peas, thawed', '1 teaspoon garam masala', '1/3 cup chopped fresh cilantro', 'Steamed basmati rice']

Place flour in medium bowl. Add paneer to bowl; toss to coat with flour. Heat 2 tablespoons ghee in heavy large nonstick skillet over medium-high heat. Shake excess flour from paneer; add to skillet and cook until browned in spots, turning occasionally, about 4 minutes. Transfer paneer to plate; set aside. Reserve skillet.
Place onion pieces in processor. Using on/off turns, process until finely chopped but not watery. Heat remaining 3 tablespoons ghee in reserved skillet over medium heat. Add cumin seeds and stir until aromatic, about 1 minute. Add chopped onion and cook until beginning to brown, stirring often, about 10 minutes. Add minced ginger, minced garlic, ground coriander, and minced serrano chile with seeds; stir 1 minute. Add crushed tomatoes with puree, 1/2 cup water, and turmeric; bring to simmer. Reduce heat to medium low; cover and simmer until mixture thickens slightly and flavors blend, stirring occasionally, about 15 minutes.
Add shelled fresh peas and cooked paneer; gently fold to incorporate evenly. Cook mixture over medium-low heat until peas are tender and paneer is heated through, folding occasionally, about 5 minutes. Fold in garam masala and cilantro. Season curry to taste with salt and pepper. Serve with steamed basmati rice.

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