In a Pan or Kadai, add Ghee.
When it is warm enough add Jeera.
Once it crackles add Cinnamon, Bay Leaves and Cloves.
Add the onion paste and let it cook for 2-3 minutes. Skip this step if without onion.
Add Green Peas to it and fresh Methi to it.
Add the tomato puree and let it boil for a minute.
I have not chopped methi at all, one can do if required.
Add turmeric, red chilly powder, Garam Masala Powder and Salt as per taste.
Let it cook on slow heat, for 5-10 mins.
Once the peas are done, add the paneer cubes.
Add water to it as per medium consistency or as desired. I prefer a semi thick gravy.
Let the mixture come to a boil. After that add a paste of Kaju and Almond.
Now crush the Kasoori Methi in between your palms and add it to the gravy.
Mix everything gently and let this boil for 5 mins on slow heat.
I have not added any cream as the creaminess comes from Kaju and almond gravy.
One can add cream if desired.
Methi Matar Paneer is ready. Serve with Roti/Chapati/Naan or Rice
We enjoyed it with Sourdough Thin Whole Wheat Naan, Mint Chaas and Cut Onion