Wash peel and chop onion, coriander leaves, garlic and green chilli. Grate ginger and tomato and make a puree.
Heat cooking oil in a karahi and put cumin seeds and bay leaves and when cumin seeds splutter put finely chopped garlic and saute for 1 minute. Add grated ginger and saute for 30 seconds. Add chopped onion and cook till onion turn translucent. Now add tomato puree.
Add all dry masala - salt, red chilli powder, turmeric powder, garam masala and shahi paneer masala. Cook on low flame till oil leaves the karahi. Add fresh cream.
Now add Peas and cook on low flame for 2 minutes. Add paneer pieces and saute for 1 minute. Add 2 bowl of water and cover the lid and cook for 10 minutes on low flame.
Garnish with chopped almonds and serve hot with chapatti or rice.
