Step 1

Heat up a nonstick pan on medium heat, and add 1 tablespoon oil. Once hot, add cubed paneer. Saute the paneer for 2-3 minutes max until it's light golden brown. DO NOT OVERCOOK THE PANEER, or else it'll become rubbery.

Step 2

Once done, transfer the paneer onto a plate with a paper towel. This will remove some of that excess oil.

Step 3

Heat a pan on medium heat, once hot, add oil. Then add cumin seeds, green cardamom, and cloves. Saute for about 30 seconds. Next add the sliced green chilies. Saute for 30 seconds or so.

Step 4

Add the red onions and season with salt. Stir. Allow the onions to cook for about 3-5 minutes or until golden. Stir occasionally. If the onions stick, add a 1/4 cup of water to deglaze the pan. Add the grated ginger and garlic. Stir and saute for a minute.

Step 5

Now add the pureed tomatoes. Stir for a minute. Add the ground spices - turmeric powder, Kashmiri chili powder, red chili powder, coriander powder, and salt. Stir well. Cover and cook for 15 minutes or low-medium heat until you have a paste-like consistency. This step is important so make sure the result is like a tomato paste with no more liquid.

Step 6

Add a cup of water. Stir well. Add the green peas. Stir. Cover and cook for 4-5 minutes on low-medium heat. Once done, stir the sauce. Rub kasoori methi between the palms of your hands for the maximum flavor and add it to your sauce. Also, add garam masala.

Step 7

Add the sauteed paneer. Garnish with lots of fresh cilantro. Enjoy with roti, naan, or rice.