Matar paneer

Take 1  bowl of peas.and fry panner.

Chop 2 tomatoes and the onion; keep them ready.

Heat oil in a pan, add the chopped onion and fry until lightly golden.

Add sliced tomato and green chili; fry briefly.

Blend the fried tomato, onion, ginger, and green chili into a paste.

In the same pan, heat oil and ghee, then add bay leaf, cumin, fennel seeds, red‑chili powder, coriander powder, and a pinch of asafoetida.

Stir in the tomato paste and cook on low heat. Add kasuri methi and mix in butter.

Combine mawa, yogurt, and salt to taste to make the gravy.

Add the boiled peas to the gravy, sprinkle in garam masala, chana masala, and enough water if needed.

Garnish the matar paneer with cheese and fresh coriander, then serve with rice, naan, or paratha. Tips -Use fresh or frozen peas, blanch ‘em first so they stay bright. – Pat paneer cubes dry and fry till golden; it gives a nice bite. – Add a pinch of kasuri methi at the end for that classic aroma. – Keep the gravy on medium‑low heat—don’t let it boil too hard or the paneer will get rubbery. – A splash of cream or a dollop of yogurt right before serving makes it richer.