Grind onion, ginger, garlic and chilli (optionally tomato)

Heat oil in pan

Add jeera seeds

Add ground paste (splitter warning: oil comes in contact with water)

Roast for 20 minutes. If using red onion, roast for shorter like 10 mins

If pan is dried, draw roasted mixture to the side, add oil and roast the masalas

Add paneer, some water And season with salt. Give mix. Add matar. Cover and bring to boil

Optional: mix in kasuri methi

Take off heat:

Squeeze nimbu juice and add spinach leaves