Step-by-Step Instructions

1. 1.Prepare Paneer

   Heat 2 tablespoons of ghee or oil in a pan over medium heat. Add 2-3 chopped green chilies and sauté for 30 seconds. Then, add the cubed paneer and lightly fry until slightly golden on all sides, about 2-3 minutes. Remove the paneer and set aside.

2. 2.Boil Green Peas

   In a separate pot, boil 1 cup of green peas until tender, about 5-7 minutes. Drain and set aside.

3. 3.Sauté Onions and Aromatics

   In another pan, heat 3 tablespoons of oil. Add the sliced onions and sauté until they turn translucent and lightly golden, about 5-7 minutes. Add 1 tablespoon of ginger-garlic paste and cook for 1 minute until fragrant.

4. 4.Add Tomatoes and Spices

   Add the chopped tomatoes to the pan and cook until they soften, about 3-4 minutes. Stir in 1/4 cup of chopped fresh coriander leaves, 1/2 teaspoon of turmeric powder, and 1 teaspoon of coriander powder. Cook for 2-3 minutes until the raw smell of spices disappears and oil starts to separate.

5. 5.Blend the Gravy Base

   Transfer the cooked onion-tomato mixture to a blender and blend into a smooth paste. Set aside.

6. 6.Prepare the Gravy

   In the same pan, add the whole spices (2-3 cloves, 1 small cinnamon stick) and sauté for 30 seconds. Pour in the blended onion-tomato paste. Add 2-3 whole green chilies and 1 cup of boiled green peas. Mix well.

7. 7.Simmer the Gravy

   Add 1/2 cup of water (or as needed for desired consistency) and bring the gravy to a simmer. Stir in 1 teaspoon of red chili powder, 1/2 teaspoon of garam masala, and 1 teaspoon of salt (or to taste). Cook for 5-7 minutes, stirring occasionally, until the gravy thickens and the oil separates.

8. 8.Combine with Paneer and Finish

   Add the lightly fried paneer cubes to the simmering gravy and mix gently. Stir in 1 tablespoon of kasuri methi, 1 tablespoon of chopped fresh coriander leaves, a pinch of garam masala, and 1 teaspoon of ghee or butter. Cover the pan with a lid and let it simmer for 2-3 minutes to allow the flavors to meld.