Peel and wash peas. Cut paneer in cubes. Grate tomato and ginger. Chop coriander and green chilli. Take 1 bowl curd.
Heat oil in a wok. Put paneer cubes and deep fry till golden brown colour. Slow flame. Remove paneer in a plate. Transfer cooking Oil in a bowl leaving 2 tb sp in wok.
Now add cumin seeds and when cumin seeds splutter add ginger and saute for 1 minute. Add tomato puree and cook till oil leaves the sides.
Add salt, red chilli powder, garam masala, Maggi magic masala. Black pepper powder and turmeric powder and mix. Saute for a minute. Add one bowl curd and mix and cook on slow flame till oil start leaving the wok.
Add kasuri methi and peas and stir and mix. Now add fried paneer and stir till all masala is coated.
Add water. Let it come to boiling point. Place the lid and cook till 2-4 whistles. Switch off the flame. Let pressure releases automatically.
Serve hot garnished with chopped coriander leaves and green chilli with chapatti or parantha.
