How I make "Mutter Paneer"?

Mutter Paneer

1. Take Paneer and cut the block into slabs. Slabs should be as thick as you want your cubes to be.
2. Take a frying pan or Tawa.
3. Grease the pan and place the slabs on it, keeping the stove at medium.
4. Once the slabs start turning a bit brownish, flip the slab and cook the other side.
5. Once done remove the slab and cut into small cubes.
6. Take Onions. The number should be decided as per the rquirement of gravy and amount of mutter and paneer. It should not be the case where gravy is too much and mutter, paneer needs to be searched in it.
7. For a bowl of each Paneer cubes and mutter, I take 3 medium sized onions.
8. Dice the onion length wise.
9. Take a frying pan. Put some drops of oil and roast the onion till light brown.
10. Off the stove and let the onion cool on the pan.
11. Grind the onion into paste, along with a tomato, 4 spoons of curd, 3/4 table spoon Kasuri Methi, half spoon Daniya-Jeera powder, 2 spoon of Kashmiri Red Chilly powder, 1/2 spoon Garam Masala, Salt to taste, 1/4 spoon turmeric powder, 1 spoon ginger garlic paste.
12. Heat 3 table spoon of oil/butter/ghee in a pan.
13. Crackle mustard seeds.
14. Add the grinded paste.
15. Let it heat for 3 minutes.
16. Add Peas(Mutter), mix and let it heat for 3 minutes more.
17. Add one cup water.
18. Stir and keep on the stove till mutter gets properly cooked.
19. Add the paneer cubes, heat for next 3 minutes.
20. Off the stove and add milk cream.
21. Serve after 7 minutes.