Matar Paneer Korma

1: In a pot - add the roughly chopped onions, green chilli, cardamom pods, bay leaves, ginger, garlic, salt and water.

2: Cook for 10-15 minutes or until the onions are completely softened.

3: Blend in a mixer grinder until smooth.

4: In a pan, heat ghee and add the cumin seeds, fry until aromatic, for a few seconds.

5: Add the curry base paste.

6: Add the powdered spices and seasoning - turmeric, garam masala, salt and sugar.

7: Cook the mixture for 5 mins on a medium flame and dilute the gravy with milk and water.

8: Simmer until it starts to thicken, around 3 minutes.

9: Add the paneer and green peas. Simmer for 3-4 minutes.

10: Add the kasuri methi, stir and bring it to a final boil. Turn off the heat and serve.