Serves 4
Ingredients:
• 250 gm. Paneer cheese, cut into cubes
• 200 gm. shelled, fresh peas or frozen peas
• 2 tbs. oil
• 2 large black/brown cardamoms *
• 2 bay leaves *
• 5-6 pepper corns *
• 4-5 cloves and a small piece of cinnamon stick *
• 200 gm. or two medium sized onions, peeled and finely chopped or grated*
• 1 inch piece of ginger, peeled and grated*
• 2-3 cloves of garlic, peeled and crushed or grated* ( Ginger & Garlic can be turned in to paste)
• 1 1/2 tsp. coriander powder
• 1/2tsp. turmeric powder
• 1/4 tsp. chilli powder
1 tsp sugar
• Salt to taste
• 250 gm. 2-3 medium) tomatoes, pureed in a blender
• 2 tbs. melon seeds**
• 5-6 cashew nuts** (**both nuts can be ground together and can be replaced or avoid)
• 1 tbs. dry methi (fenugreek) leaves, sold as kasoori methi in Indian shops.
• 2 tbs. cream (optional)
• 1/2 tsp Garam Masala powder
• A handful of fresh coriander leaves, chopped finely

Method:
.
1. Heat oil in a pan and add bay leaf, cardamom, pepper corns, cinnamon stick, cloves and bay leaf. (if using garam masala, can avoid whole spices) Stir for a few seconds and add onion. Fry until lightly browned. Add ginger and garlic grated or paste. Add 2 tbs. water and fry again, until oil separates.
2. Add coriander, chilli powder, turmeric, salt, fry for a few seconds.
3. Add tomatoes and ground melon/cashew nuts and butter. Fry until oil separates.
Meanwhile fry paneer cubes with 1tsp butter in frying pan.
4. Add peas, paneer and 1 1/2 cups of water. Simmer until peas are cooked. You may need 1/2 or 1 cups of water depend on the required gravy consistency.
5. Add garam masala
6. Serve garnished with coriander leaves, with fresh Chapatti or Paratha.