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Ingredients:

• 1 cup green peas
• 3 medium size tomatoes
• 1 small onion(paste)
• 1/2 lb paneer
• 3 tablespoons oil
• Pinch of asafoetida (hing)
• 1 teaspoon cumin seeds (jeera)
• 2 bay leaves
• 1/2 inch of cinnamon stick 
• 1 tablespoon chopped ginger
• 1 tablespoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 1 teaspoon salt or adjust to taste
• 1/2 teaspoon sugar
• 1 tablespoon cornstarch
• Pinch kasuri methi

Method:

1. Cube the paneer into half inch pieces and deep-fry them on medium high heat. Fry until the paneer becomes a light golden color. Take the paneer out and place on a paper towel so the extra oil is absorbed.
2. Mix cornstarch with three tablespoons of water and keep aside.
3. Blend the tomatoes and ginger to make a paste.
4. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
5. Add the asafoetida (hing), cumin seeds, bay leaves and cinnamon and stir-fry for a few seconds.
6. Add the onion paste, tomato paste, coriander  powder, turmeric, chilli powder. Cook until the mixture reduces to half.
7. Add the green peas and 1/4 cup of water. cook on medium heat pan should be covered. When the peas are tender, add the salt and paneer.
8. Add 1 tablespoon fresh chopped fenugreek leaves or 1/2 tablespoon dried fenugreek leaves to the gravy when cooking.
9. To thicken the gravy add corn starch mix. Cover the pan and let it cook for 3-4 minutes.