In a non stick pan heat the oil and add all the whole masalas. Let it splutter then add the chopped onions and the ginger garlic paste. Sauté till golden and then add the chopped tomatoes.

Bhuno nicely till oil seperates. Then add all the dry spices- salt/huldi/coriander powder and chilli powder as per your taste. Mix well into the masala.Add the peas and mix well into the masala and bhuno well till oil seperates. Add desired amount of water and cover and cook till peas are tender and cooked well(you can give a whistle in cooker al so)

Add the chopped methi leaves now in the end and stir into the gravy.This will impart a very nice flavour and give it that authentic Dhaba wala taste. Add the paneer pieces and pour into a serving dish. Garnish with coriander and Serve hot with hot lachcha paranthas or chappatti.