Ingredients 

• Paneer - 300 gms.
• Green Peas - 275 gms.
• Oil - 80 gms.
• Onion - 175 gms.
• Ginger Garlic Paste - 25 gms.
• Yoghurt - 150 gms.
• Red Chilli Powder - 1 tsp.
• Coriander Powder - 1 tsp.
• Tomato - 100 gms.
• Cashewnut Paste - 25 gms.
• Charmagaj Paste - 20 gms.
• Garam Masala - 1/2 tsp.
• Cream - 50 ml.
• Green Chilli - 5 Nos.
• Fresh Coriander Leaves - 25 gms.
• Saffron - a pinch
• Salt 

• Make a puree out of tomato in a blender.
• Boil the onions in water for 8 minutes, strain and puree.
• Take oil in a degchi and add boiled onion paste. Stir for 6 minutes and add ginger garlic paste.
• Fry for five minutes and add red chilli and coriander powder. Stir and add tomato puree and salt.
• Fry till oil leaves the masala, add yoghurt, beaten to a smooth texture and stir. Add little water, green peas and saffron. 
• Cook for 10-12 minutes till the oil leaves the masala. Add little water, green peas and saffron. Cook till green peas are tender.
• Cut the fresh paneer into cubes and fry in oil till golden. Dip in cold water.
• Squeeze the paneer and add to gravy.
• Mix the gravy with cream.