Step 1: Sauté Whole Spices and Cashews

Heat 1 tablespoon of oil in a pan. Add 1 bay leaf, 4-5 cloves, 1 inch piece of cinnamon, 1 whole cardamom, and 8-10 cashews. Stir until a fragrant aroma wafts from the spices.

Step 2: Sauté Ginger, Garlic, and Onion

Add 1 inch of roughly chopped ginger and 5-6 peeled garlic cloves to the pan. Sauté for 2 minutes. Then, add 1 large, roughly chopped onion and sauté for another 2 minutes.

Step 3: Sauté Tomatoes and Salt

Add 2 large, roughly chopped tomatoes to the pan along with 1/2 teaspoon of salt. Sauté until the tomatoes turn soft.

Step 4: Grind to a Smooth Paste

Transfer the sautéed ingredients to a blender and grind them into a smooth paste.

Step 5: Fry Paneer

In a separate pan, heat 1 teaspoon of oil. Fry the paneer until it turns golden brown on all sides.

Step 6: Cut Paneer into Cubes

Remove the fried paneer from the pan and cut it into cubes.

Step 7: Sauté Green Peas

In the same pan, heat 1 teaspoon of oil and sauté 1 cup of green peas for 3-4 minutes.

Step 8: Prepare the Curry Base

Heat 1 tablespoon of oil in a large pan. Add 1 bay leaf, 1 whole black cardamom, and 1/2 inch piece of cinnamon. Stir briefly until fragrant. Add the prepared onion tomato paste (1 cup) to the pan.

Step 9: Add Spices and Cook

Add 1/4 teaspoon of turmeric powder and 1.5 teaspoons of red chili powder to the paste. Cook for 4-5 minutes, stirring occasionally, until the oil begins to separate from the paste.

Step 10: Add Water and Bring to a Boil

Pour in 1-1.5 cups of water (adjust for desired consistency) and mix well. Bring the curry to a boil and let it simmer for 4-5 minutes.

Step 11: Add Peas and Season

Add the 1 cup of sautéed green peas to the curry and cook for another 3-4 minutes. Then, add 3 slit green chilies, salt to taste, and 1 teaspoon of sugar.

Step 12: Add Paneer, Cream, and Fenugreek Leaves

Gently add the paneer cubes (fried or plain) to the curry. Stir in 2-3 tablespoons of fresh cream (or more for less spicy) and 2 teaspoons of dried fenugreek leaves (Kasoori Methi).

Step 13: Final Mix and Serve

Mix all ingredients thoroughly and cook for 2-3 minutes. Garnish with fresh mint leaves if desired and serve hot.

• Adjust spice level by varying red chili powder and green chilies.

• For a richer gravy, add more cashews or cream.

• Serve hot with naan, roti, or rice.

• Add a pinch of garam masala at the end for extra flavor.

• Use fresh peas when in season for best taste.

• For a vegan version, replace paneer with tofu and cream with cashew cream or coconut milk.