Step 1
Cook the chopped onion until transparent while sautéing the spices. Heat oil in a frying pan. Add asafoetida, cumin seeds, mace powder, minced onions, and green chillies. When the onion turns translucent, add ginger-garlic paste and cook for another two to three minutes. To get the smokey flavor of garlic, stir-fry it for a few minutes with fresh tomato puree.

Step 2
Prepare the peas first, then add the paneer to the curry. Thoroughly stir after adding the dry masalas. When the oil begins to separate, combine and sauté. Add peas and paneer next.

Step 3
Add fresh cream and cook for two to three minutes. When the gravy begins to boil, stir in some fresh cream. Add garam masala next and stir thoroughly.

Step 4
Garnish with fresh coriander leaves and serve hot with chapati, butter/tandoori roti, jeera rice, or veg. pulao.