Heat the pan with 2tsp oil, sauté the cashew& fennel seed. Once it’s slightly colour changed add chopped onion and sauté until it’s transparent. Then add ginger garlic paste and sauté until raw smells goes. Now add the chopped tomatoes and cook until soft. Once the mixture cool down transfer it to a blender and grind it as smooth paste.

Heat the pan with 2tbsp of oil. Add Cinnamon, cardamom, bay leaf and cloves once it’s pops up, add immediately the, turmeric, red chilli powder, coriander powder and Garam masala just give half min sauté and add 1cup of water and make it boil for next two mins..

Now add the fresh paneer cubes and green peas and allow it to cook for another 2 mins. Once it’s cook well, add the smooth paste and boil it for 5mins.Add required water and salt.

Once the gravy cooks well switch off the flame. Crush and add the kasuri methi and mix it well. While serving add 1tsp fresh butter on TOP.

Serve hot with you favourite Roti, Naan & Kulcha.