Gather all the ingredients for the paneer makhana matar curry. Deep fry the makhana (fox nuts) until lightly golden and set aside. Cut the paneer into pieces.

To make the gravy, heat cooking oil and add asafoetida, cumin seeds, and bay leaf. Add the chopped onion and sauté until lightly golden. Add the ginger-green chili paste and sauté. Once fragrant, add the tomato paste and cook until the raw smell disappears.

Add all the ground spices listed and sauté for 2 to 3 minutes. Add the green peas and sauté for another 1 to 2 minutes.

Add water as needed, salt, and the fried makhana. Cover and cook. After 2 minutes, add the paneer and dried fenugreek leaves (kasuri methi), then cover and cook for 5 more minutes so the spices and fenugreek flavor blend into the curry.

Paneer makhana matar curry is ready. Serve hot with puri.