• Take 2 cups water in a pan and cook peas till soft. Or, pressure cook peas for 2 whistles.
• When the peas are boiling do the other preparations. Roughly chop onion, tomato. Coarsely crush ginger, garlic and green chilli.
  1 medium Onion, 3-4 Tomatoes, 1 inch Ginger, 4-5 Garlic Cloves, Green Chilli
• Coarsely crush/grind dry red chilli, coriander leaves and 1 tsp cumin seeds
  1 Dry Red Chilli, 1 tbsp Coriander Seeds, 1½ tsp Cumin Seeds
• Roast besan/chickpea flour in a pan, till it gives a nice aroma.
  2 tbsp Besan/Chickpea Flour
• Boil matar/peas in a pan or cook in a pressure cooker. Cut paneer in cubes.
  1 cup Matar/Green Peas(fresh/frozen)
• In a kadhai/thick bottomed pan, heat oil (reserve 1 tsp of oil for later use), add bay leaf, cinnamon stick, black cardamom and fry for a min.
  1 Bay Leaf, 1 stick Cinnamon, 1 Black Cardamom, 1 Green Cardamom, 4-5 Black Pepper, 4-5 Cloves, 2 tbsp Oil(Mustard/Olive/any flavorless oil)
• Add roughly crushed ginger-garlic and green chilli. Cook for 1-2 a min then add onions, when onions turn translucent, add tomatoes.
• Once tomatoes are soft and cooked, take pan off the flame, cool it , grind the masala to a fine paste.
• Keep the kadhai/pan back on medium flame, add tsp of oil.
• When oil is hot enough add jeera(cumin seeds), when seeds crackle, add onion-tomato paste. Add sugar and mix and cook it for 2-3 minutes.
  1½ tsp Cumin Seeds, ½ tsp Sugar
• Add roasted besan and all the spices. Mix well. Add about ½ cup or as required, water to adjust the consistency of gravy.
• Add kitchen king masala and cook for few seconds. Add paneer and peas and mix nicely.
  1 tsp Kitchen King Masala
• Dry roast kasuri methi, crush and add it to the gravy. Add salt to taste. Cover the pan and cook on low flame for 4-5 minutes.
  1 tsp Kasuri Methi/Dried Fenugreek Leaves, Salt to taste
• Serve hot with any flatbread of your choice or rice(jeera/steamed).

Pressure Cooker Matar Paneer

• Do the basic preparations for the gravy. Roast chickpea flour, coarsely grind/crush coriander seeds, red chilli and cumin seeds. chop onion, tomato, ginger, garlic and green chilli.
• Heat oil in a pressure cooker. Add whole spices and cumin seeds. Add ginger garlic paste, saute for few seconds then add chopped onions. Saute onions till translucent, add chopped tomatoes. Cook till it is soft. Add tomatoes and cook till soft.
• When tomatoes are soft, switch off the gas stove and cool the masala. Take out bay leaf, black cardamom and grind masala to fine paste. Add gravy back in pressure cooker then add all the powdered spices and roasted chickpea flour. Mix and cook nicely till the gravy starts leaving oil. Add peas and paneer and add water as per the desired consistency of gravy. Add Kitchen King Masala. Close the lid of pressure cooker and cook till 3-4 whistles on medium flame. Then switch off the gas.
• Let the pressure release naturally then open the lid and check the curry. Crush kasuri methi to fine powder by rolling in hands and add to gravy. Serve hot, garnish with fresh coriander leaves.

Instant Pot Matar Paneer

• Switch on the IP to SAUTE MODE for 10 mins. Add whole spices and cumin seeds. Add ginger garlic paste, saute for few seconds then add chopped onions. Saute onions till translucent, add chopped tomatoes. Cook till it is soft. Add tomatoes and cook till soft.
• Cover the inner lid while tomatoes are cooking. When tomatoes are soft, switch off the IP and cool the masala . Then grind to fine paste. Take out bay leaf, black cardamom before grinding masala.
• Switch on the IP again on SAUTE MODE for 5 mins. Add gravy back in pressure cooker then add all the powdered spices and roasted chickpea flour. Mix and cook nicely till the gravy starts leaving oil. Add peas and paneer and add water as per the desired consistency of gravy. Add Kitchen King Masala.
• Cancel the SAUTE MODE and seal the lid. Switch on the PRESSURE COOK MODE for 5 mins. When IP beeps do the quick pressure release. Check the curry. Crush kasuri methi to fine powder by rolling in hands and add to gravy. Serve hot, garnish with fresh coriander leaves.