Heat oil in a pan or kadai.

To it, add finely chopped ginger-garlic.

Add cloves, cinnamon, cardamom and bay leaf. Mix well and cook for a min.

Next, add the onion puree and cook on a medium flame till it turns golden brown.

Add tomato puree. Cover and cook on a low flame for 8 – 10 mins. Stir in between.

Uncover and cook until starts to separate oil from the sides. This will take some time. Keep stirring in between and make sure it doesn’t burn.

Slide the gravy at the side of the pan. Lower the flame, add ghee to it. To flavour add turmeric powder, red chilli powder, kashmiri red chilli powder, kasuri methi, salt and garam masala powder.

Mix well. Cook till you get the right texture of the gravy. It should turn grainy and should not stick to the back of the spatula.

Now, add the mawa and mix well.

Add required water to get the right consistency. Allow boiling.

Next, add boiled peas and mix well.

Cover and cook on a low flame for 2-3 mins. so that all the flavours are well combined.

Finally, add paneer and mix gently.

Garnish with coriander leaves to add the freshness. Mix well.

Serve hot with roti or paratha.