Ingredients:

Method:

• To a pan add oil, cumin seeds, slit green chilies, minced onion, ginger garlic paste and Sauté well till the onions turn colour.
• Add finely chopped tomatoes and cook till mushy. This should take around 10 minutes in medium flame.
• Add turmeric, coriander powder, chili powder and continue to cook for few more minutes.
• Keep adding water in batches as it evaporates. Add water to adjust consistency.
• Add sugar, Salt to taste, garam masala, and crushed kasthuri methi.
• Add a cup of fresh or frozen peas, cubed paneer and continue to cook for couple more minutes.
• Add generous amount of heavy cream and simmer for a minute or two and we are done.
• Serve Hot with Bread of your choice.

Tips & Variation:

• Feel free to add cashew paste while cooking the gravy to make it even richer and creamier.
• Cut back on the fresh cream if counting on calories
• This gravy works great to make Aloo Mattar, gobi mattar or just Malai Paneer.
• Replace Boiled and cubed Potatoes for Aloo Mattar or Boiled florets of cauliflower for Gobi Mattar.
• Skipping the peas is going to make Malai Paneer.