Step-by-Step Instructions

1. 1.Boil Peas

   Heat water in a pot. Once boiling, add 300 grams of fresh green peas and 1 teaspoon of salt. Boil for 10 minutes until the peas are soft. Drain the peas and reserve the water for later use. Set aside.

2. 2.Prepare Yogurt Mixture

   In a small bowl, whisk together 4 tablespoons of yogurt with 1 teaspoon of sugar until smooth. Set aside.

3. 3.Fry Paneer

   Heat 1 tablespoon of oil and 1 tablespoon of butter in a pan over high flame. Add 300 grams of paneer cubes and fry, stirring occasionally, until they turn golden brown on all sides.

4. 4.Soak Fried Paneer

   Immediately transfer the fried paneer cubes into the reserved hot pea water. This will keep the paneer soft.

5. 5.Sauté Aromatics

   In the same pan (or a fresh one with 1 tablespoon oil), add 1 large finely chopped onion, 4 slit green chilies, and 2 bay leaves. Sauté until the onion softens and turns light golden, about 5-7 minutes.

6. 6.Add Ginger-Garlic and Peas

   Add 1 tablespoon of crushed ginger-garlic to the pan and sauté until fragrant and golden, about 2-3 minutes. Then, add the boiled green peas and fry on high flame for 1-2 minutes.

7. 7.Add Dry Spices

   Reduce the flame to low. Add 0.5 teaspoon turmeric powder, 1 teaspoon coriander powder, 0.5 teaspoon cumin powder, 1 teaspoon red chili powder, and 1 teaspoon Kashmiri red chili powder. Mix well and sauté for 1 minute until fragrant.

8. 8.Incorporate Yogurt

   Turn off the flame or keep it very low. Add the whisked yogurt mixture to the pan. Stir continuously for 2-3 minutes until the yogurt is well combined and the mixture starts to thicken and oil separates. This prevents the yogurt from curdling.

9. 9.Simmer Gravy

   Cover the pan and let it simmer on low flame for 5 minutes to allow the flavors to meld. Uncover and stir.

10. 10.Add Salt and Continue Simmering

    Add 1 teaspoon of salt (or to taste) and mix well. Cover again and cook on low flame for another 5 minutes.

11. 11.Combine with Paneer

    Uncover and stir. Add the fried paneer cubes along with the water they were soaking in to the gravy. Mix gently. If you prefer more gravy, you can add a little more hot water at this stage.

12. 12.Final Cook and Garnish

    Cover the pan and cook on medium flame for 3-4 minutes until the gravy thickens slightly and the paneer absorbs the flavors. Uncover and stir. Add 1 teaspoon of crushed kasuri methi, chopped fresh cilantro, and 1 teaspoon of garam masala powder. Mix well. Serve hot with roti, naan, rice, or puri.