Take oil in a pan, add chopped onion and sauté till light brown.
Now add heeng, jeera, dhania powder, sauf powder, garam masala, kasuri methi, salt and puree sauté till oil separates.
Now add curd and cook on low flame for 2 minutes.
Add peas and paneer and cook for 5 minutes.
Now add milk. Now cover and cook for 10 minutes on low flame.
Add little water if needed to make the gravy thick enough.
Garnish with fresh coriander leaves and serve.
Your quick and delicious matar paneer is ready.