1. Fry 3 sticks dalchini, 2 tsp khus khus, 3 luang, 3 whole peppercorns, 2 tsp saboot dhania and 10 dry red chillies in 2 tsp oil.
2. Put 2 onions directly on the flame till they become black. Remove skin and chop.
3. Fry 1/2 grated coconut.
4. Grind all fried ingredients, chopped onions, fried coconut and garlic into a paste with water.
5. Cook 6 tomatoes in 4 cups water, till soft and then puree them in mixer.
6. In a karahi add 4 tbsp oil, paste, tomato puree, 1/2 tsp sugar and salt. Cook for 10 mins.
7. Add 250 gms Amul Paneer, 1/2 tsp garam masala, 1/4 cup cream and 1 1/2 cup boiled peas.
8. Simmer for 4-5 mins.

Serve.