In a heavy pan heat 1 tablespoon oil and 1 tablespoon ghee. Add 1 bay leaf, 1 cinnamon stick, 2 cloves, 1 green cardamom and ½ teaspoon cumin seeds. As they splutter, add 1 green chilli finely chopped and ¼ teaspoon asafoetida.

Next add 2 onions finely chopped and fry them on low flame until translucent.

Add 1 teaspoon ginger garlic paste and cook until there is no raw smell anymore.

Now add all the spice powders – ¼ teaspoon red chilli powder, ½ tablespoon Kashmiri red chilli powder, ¼ teaspoon turmeric powder, 1 teaspoon coriander powder. Fry on low flame for 1-2 minutes without burning the spices.

Add 2 tomatoes pureed (just blend them raw without any water).

Cook the tomato puree for 3-4 minutes and then add ½ cup water. Cook on low flame until there is no raw taste from tomatoes.

Next add 1 cup of tightly packed methi leaves (discard the stems) roughly chopped.

Cook for 3-4 minutes until the leaves wilt and then add ½ cup fresh green peas.

Add ¼ cup of water and cook the curry closed until the leaves and peas are cooked enough.

Next add ½ teaspoon garam masala powder, 1 teaspoon sugar and salt as needed. Cook for another 5 minutes.

Now add 200 grams paneer cubes into the curry. Cook covered for 5-7 minutes.

Add 3 tablespoon fresh cream and mix well.

Allow the curry to boil on low flame for 2-3 minutes and remove from heat.

Serve hot with rotis, chapati, naan, kulcha or any Indian flat bread.