In a large sauté pan on medium heat, melt ghee and oil. Add onions, a pinch of salt and cook till the onions are lightly browned around the edges, about 3~5 minutes. Stir in ginger-garlic paste and cook for 1 minute or until the raw smell cooks off.
2 tablespoons Ghee or unsalted butter, 1 tablespoon Oil, 1 Large Onion, chopped, 1½ teaspoons Ginger+garlic paste
Add carrots, bell peppers and mix well. Cover and cook till the veggies are tender, about 8~10 minutes. Stir in the green peas, marinara sauce, turmeric, red chili powder, ground cumin & coriander, garam masala, salt and paneer. Mix well, cover and simmer for 8~10 minutes. Stir in the crushed kasoori methi.
1 Medium Carrot, peeled and diced, 2 Medium Red or Yellow Bell Peppers, chopped, ½ cup Green Peas, 2 cups Marinara Sauce*, ½ teaspoon Turmeric, 1 teaspoon Kashmiri red chili powder or Paprika, 1 teaspoon Ground Cumin, 1 teaspoon Ground Coriander, 1 teaspoon Garam Masala, To taste Salt, 2 cups Paneer, cut into bite size pieces, 1 teaspoon Kasoori Methi, crushed lightly with your fingers*