Heat the Oil: Place a heavy-bottomed pan or kadhai on the stove, turn the heat to medium, and heat the oil.

Crack the Cumin: Add the cumin seeds to the hot oil and let them splutter.

Sauté the Onions: Add the finely chopped onions. Roast them well until they turn lightly golden brown.

Add the Aromatics: Mix in the ginger, garlic, and green chilli paste. Sauté until the raw smell completely disappears.

Cook the Tomatoes: Toss in the finely chopped tomatoes and cook for a minute until they soften up.

Add the Spices: Turn the heat to low so the spices don't burn. Add salt, coriander powder, cumin powder, your Kanda Lasun Masala, and a pinch of turmeric. Mix well.

Flavour Boost: Stir in the Maggi Masala and sauté the spice mixture on medium heat for one more minute.

Simmer the Gravy Base: Add a little water, mix thoroughly, and cover the pan. Let the masala cook on low heat for about 5 minutes until the oil separates.

Add Peas and Paneer: Add the washed frozen peas and your paneer cubes to the cooked masala base. Mix very gently so the paneer doesn't break.

Final Cook: Cover the pan again and let everything simmer together on low heat for 5 to 7 minutes to let the flavours absorb.

Garnish & Serve: Finish your Spicy Maharashtrian Matar Paneer Recipe with a handful of fresh chopped coriander leaves.