Paneer With Burst Cherry Tomato Sauce

Ingredients

• 6 scallions, thinly sliced
• 1 (1") piece ginger, scrubbed, cut into matchsticks
• 2 garlic cloves, thinly sliced
• 1 tsp. coriander seeds
• 1 tsp. cumin seeds
• ½ tsp. black mustard seeds
• ½ tsp. Kashmiri chile powder or ¼ tsp. cayenne powder
• ¼ tsp. ground turmeric
• 3 Tbsp. extra-virgin olive oil, divided
• 8 oz. paneer, sliced into (¼"-thick) planks, patted dry
• Kosher salt
• 12 oz. cherry tomatoes (about 2 cups)
• 4 oz. sugar snap peas (about 1 cup), strings removed, halved on a diagonal if large
• Pinch of sugar (optional)
• ½ cup (lightly packed) mint leaves
• Cooked rice (for serving)

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