Boil full cream buffalo milk.

As soon as it starts to boil, lower the flame and add vinegar or lime juice to help it curdle.

Stir in well and switch off the flame as soon it is curdled.

Strain the whey and keep it aside.

Wash the separated paneer thoroughly with cold water to stop cooking process and remove the smell and taste of vinegar.

Set paneer aside.

Dip the paneer in luke warm water for 10-15 mins, it will help in softening the paneer.

Grate the paneer and set aside.

Heat oil and butter in a pan. Add cumin seeds, finely chopped ginger, garlic and green chilli.

Cook on a low flame for about a min.

Now add finely chopped onion and boiled or frozen peas(optional).

Mix well and cook for about 3-4 mins. on a low flame.

Now add turmeric powder, red chilli powder, salt and garam masala powder.

Give everything a nice mix.

Next add tomato puree. Cover and cook for 4-5 mins or until done. Stir on between.

Add in the whey or water as per required consistency.

Cover and cook for 5-8 mins or till it is boiled well.

Finally add grated paneer and give it a nice mix.

Finish it with coriander and kasuri methi. Mix well.

Serve hot with roti or pav.