Usually made with chicken, this vegetarian version of the classic Indian dish is packed with the same spices in a flavorful creamy-tomato sauce.
In a 4- to 5-qt. pot heat oil over medium. Add onion and garlic. Cook and stir for 5 to 6 minutes or until tender. Stir in the next four ingredients (through broth). Bring to boiling; reduce heat. Cover and simmer 15 minutes.
Stir in tomatoes and peas. Return to boiling; reduce heat. Cover and simmer 5 minutes more. Stir in cilantro. Season to taste with salt. Serve over rice.