Heat a pan with 1 tablespoon of oil, then fry the paneer until golden brown.

Keep it aside.

Chop one onion into cubes and cook in the same oil till golden brown. Keep it aside.

Chop the other onion into small pieces and cook it along with the garlic, till the onions turn brown.

Grind the onions and ginger to a fine paste.

Grind the tomatoes into a puree or use 1/2 cup tomato puree.

Add 2 tsp of oil to a pan, and when it is hot, add the cloves, cardamom, star anise, and the ground onion paste.

Sauté it for a minute.

Add the tomato puree to this.

Add chili powder, cumin powder, coriander powder, salt, and garam masala to it.

Cook till the raw smell of the masala disappears.

Add the green peas. I added frozen peas; you can add fresh green peas, too. In that case, pressure cook it for 2 whistles and add it to the gravy.

Add 1 cup of water.

Let this cook for 5-7 minutes. You can cover this and cook it too.

Boil till the peas are cooked.

Add paneer cubes and the cooked onions too.

Mix well.

Add milk and bring it to a boil. If adding fresh cream, add now.

Mix well, then add a pinch of kasturi methi.

Mix well.

Matar paneer masala | Mutter paneer gravy is ready to serve.