Paneer Peas Masala for Bread

Ingredients:

Paneer	50 gms
Fresh or frozen grean peas	¼ cup
Onion	1 medium
Tomato	1 medium
Ginger-garlic paste	½ tsp
Kasoori methi	1 tsp
Oil	2 tbsp
Ghee	1 tbsp

Ingredients for grinding

Onion	1 small
Tomato	1 big
Oil	1 tbsp
Cumin	½ tsp
Clove	1
Cinnamon	½ inch stick
Red chilli/ Coriander powder mix	1 tsp
Fennel powder	½ tsp
Garam masala (readymade)	½ tsp
Salt	½ tsp
Curd	2 tbsp

For Garnishing

Green Chillies	2 small
Coriander leaves	few chopped

Method:

1. Prepare masala paste: Chop Onion and Tomato into thick slices. Heat a kadai with 1 tbsp of oil. Add onion and saute till dark pink. Add tomato, cumin, clove and cinnamon. Cook till soft and allow to cool. Transfer this into a mixie jar and add red chilli-coriander powder, fennel powder, garam masala, salt and curd. Grind into a smooth paste (Can add little water while grinding). Keep aside.
2. Cut Paneer into very small cubes and soak in little water with little salt. Chop Onion and Tomato into fine pieces. 
3. Heat a kadai with oil and ghee. Add chopped onions and fry till light golden brown. Now add tomatoes and ginger-garlic paste. Cook till soft and dry. Add ground paste and kasoori methi (crush it before adding). Lower the flame and fry till oil bubble up on the top. Now add green peas with ½ cup of water and mix. Cover and cook for 5 minutes.
4. Now check the salt and adjust if needed. If the gravy is too thick, add little more water (gravy should be thick. So careful while adding water). Add Paneer cubes and mix gently. Cover and cook in low flame for 5 more minutes. 
5. Add chopped coriander leaves and mix gently without breaking the Paneer. Place green chillies on the top (make a small slit near the stem. Green Chillies added only to enhance the flavour. Not to spice). Cover and cook for 2-3 seconds and switch off the flame. Keep covered for 5 more minutes.

Transfer into a serving bowl and serve with toasted bread or pav bun.