Heat up oil in a pan. Add cumin, cardemom, bay leaf and cinnamon. Add onions after a minute. Fry till they are translucent. Add 3g paste. Fry for another minute or two. By now the onions will be even more translucent.

Add tomato puree. Combine well. Add turmeric powder, dhanajeera powder and the kashmiri chilli powder. Combine everything well.

Cover and cook for about 8 min on the lowest heat. You'll see that the mixture is clumped together. Fry for a minute and add green peas (you may add boiled or unboiled). Fry for a minute. Add 250 ml water, combine, cover and cook till it boils.

Add paneer crumbs and salt. Combine well. Cover and cook for 5 minutes on low heat. You may want to remove the whole spices now. If it looks dry, you can add some hot water to adjust consistency and allow it to cook for a minute or two. Add garam masala and coriendar leaves. Combine everything well, cover the pan, and turn off the heat. Keep the pan covered for another 2 minutes. Pour a tsp of ghee (1 tbsp if melted) combine lightly, cover the pan, and keep it covered at least for 1 minute.