First you need to heat ghee in a pan or wok. Heat it and add cumin seeds, Asafoetida, and bay leaf and allow cumin to crackle.
Next add chopped tomatoes, cook them for 5-6 minutes on medium heat and add grated ginger.
Cook them further for 3-4 minutes and add salt, when tomatoes are mushy add peas.
After adding green peas add turmeric powder, coriander powder, red chilli powder, cumin powder. Mix and cook till peas are tender.
Then add cream and curd/yogurt, mix well and cook for 2-3 minutes
After that add ginger juliennes, and cubed paneer. Mix well and add 150ml hot water. cook further for 3-4 minutes.
While peas and paneer for cooking, In a small pan heat 1teaspoon oil and add 1tsp red chilli powder. And, immediately add tempered oil in paneer and matar gravy.
To finish Add garam masala powder and kasuri methi mix well and switch off the flame. No onion-garlic matar paneer is ready.