In a pan boil chopped onions, cashewnuts and garlic. Just add the water till the onions are just covered. Boil it till the onion, cashewnuts and garlic softens and water is dried.

Remove in a plate to get cool.

Grind into a smooth paste and keep aside. The colour is dark as I have used red onions.

In a pan heat oil. Add bay leaf, cinnamon stick, cardamon stick.

Now add the ground onion paste. Saute it for 5 minutes.

Add the coriander cumin seed powder and Kitchen King masala to it.Mix well.

Now add milk powder and mix well. See that lumps are not formed. Stir well. ( If you do not want to add milk powder directly then just make a paste of it by adding little water and add to the sauted onion paste)

Mix them well and saute it for 5 minutes

Now add the blanched fenugreek leaves and cooked peas.

Mix well and add ginger garlic and chilli paste and garam masala. Mix it well and saute for two minutes.

Now add the cut paneer cubes to it. (adding paneer to the dish is optional).

Add few strands of saffron (keep aside some for garnishing). Mix well and simmer for 5 minutes.

Add the butter to it.

Mix well and cook for 2 minutes

Serve hot. Garnish with 2-3 saffron strands.

Serve with parat paratha or roti, naan, or rice