• 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 seeds 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)
• Lightly fry cut paneer cubes in a pan. This is optional, you add paneer without frying also.
  200 g Paneer (Indian Cottage Cheese)
• 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 transfer the masala paste cook it for few seconds.
• Add roasted besan, sugar and all the spices. Mix well. Add about ½ cup or as required, water to adjust the consistency of gravy.
  ½ tsp Sugar
• Add kitchen king masala and cook for few seconds. Add paneer and peas and mix nicely.
  1 tsp Kitchen King Masala
• Crush Kasuri methi with hands 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).

Indian 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.