Matar Paneer

Cut the Paneer into 2 cm cubes. Heat 10 grams of Ghee in a pan over medium heat and lightly shallow-fry the Paneer cubes until golden on all sides. Remove and immediately immerse in warm water for 5 minutes to keep them soft, then drain.

In the same pan, add the remaining 20 grams of Ghee. Once hot, add the Cumin seeds and let them splutter for a few seconds.

Add the chopped Onion and sauté over medium heat until it turns golden brown, about 8-10 minutes. This is crucial for the gravy's flavor.