Heat 2 tbsp oil and 1 tbsp butter in a heavy-bottomed pan.

Add 1 tsp cumin seeds, 1 bay leaf, 1-inch cinnamon stick, and 2–3 green cardamom pods and sauté until fragrant.

Add chopped onions and green chilli. Fry on medium flame until onions turn golden brown, and then add 1 tsp ginger-garlic paste. Sauté for a minute until the raw aroma goes away.

Add the tomato puree and cook until oil starts separating from the masala. 

Stir in 1 tsp coriander powder, 1 tsp cumin powder, ½ tsp turmeric, 1½ tsp red chili powder, and salt to taste. 

Mix well and cook for 2–3 minutes.

Add green peas and ½ cup water or as needed.

Cover and cook until peas are tender.

Garnish with fresh coriander leaves and a swirl of cream.

Gently add paneer cubes to the gravy.

Stir lightly so the paneer doesn’t break.

Cook for 2 minutes to absorb flavours.

Add 1½ tsp garam masala, ½ tsp crushed kasuri methi, and 2 tbsp fresh cream.

Stir gently and simmer for 2 minutes on low flame.