PREPARATION

1. Take a pan, add 1/2 teaspoon cumin, 1 teaspoon coriander seeds, 3 dry red chili, 2 pods cloves, 4 black peppercorns, 1/2 teaspoon fennel seeds and dry roast for 2 - 3 minutes or until it turns golden brown in color.

2. Remove it from heat and transfer it to a mortar.

3. Crush them with the help of a pestle. Keep aside.

4. Heat 40 milliliters oil in a heavy skillet, add 1 teaspoon nigella seeds, 1 bay leaf, 1 tablespoon garlic, 2 tablespoons ginger and stir or 2 - 3 minutes on medium heat.

5. Then, add 230 grams onions, 1 tablespoon green chili and fry till translucent or until it turns golden brown color.

6. Add 2 teaspoons salt, 1 teaspoon turmeric and stir well.

7. Transfer this into a blender and blend it into a smooth puree.

8. Transfer this into a heavy skillet and stir well.

9. Now, add 240 milliliters tomato puree and mix it well.

10. Cook for 7 - 10 minutes on medium heat.

11. Add 1 teaspoon red chili, 1 teaspoon paprika, 1 teaspoon cumin powder, 1 teaspoon garam masala, prepared masala and mix it well.

12. Add 200 milliliters coconut milk and mix it again.

13. Bring it to a boil.

14. Then, add 260 grams green peas and mix it well.

15. Add 300 milliliters water and stir well.

16. Bring it to a boil.

17. Cover it with lid and cook for about 10 minutes on medium heat.

18. Open the lid and give it a nice stir.

19. Now, add 300 grams paneer and mix it well.

20. Cook for another 5 - 7 minutes on medium heat.

21. Garnish with coriander.

22. Serve hot with roti or naan.