Melt about 25 gm of butter in a pan. Add the dried kauri methi and sauté till they turn brown. Add the jeera next and fry till they brown.

Add the chopped ginger and garlic and saunf and sauté for a minute.

Next, add the chopped onions and sauté till they are translucent.

Add the chopped tomatoes and sauté till they cook.

Next let the mix cool. Once it cools, put in a blender and blend till it becomes a gravy with small chunks.

Now, melt the remaining butter and a few tsp of sunflower oil and add the green peas and sauté for a minute.

Add turmeric, coriander powder, and the Kashmiri chilli. Then add the mix from the blender into it and let it boil.

Once it boils for a while, the oil and the curry separates. That's when you add the paneer and fresh cream and let it soak the gravy for a minute or two.

Turn off the hear and garnish with fresh corriander leaves.