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To prepare low fat restaurant style matar paneer, start by dry roasting cashews in a pan, until very lightly golden. Remove and allow to cool.
Heat oil in the same pan. Add the grated ginger, sliced garlic and onions, cooking on a low-medium flame with a pinch of salt for 8-10 minutes until onions are soft.
Stir in the chopped tomatoes with the turmeric powder. Allow to cook for 7-8 minutes until the tomatoes collapse and turn into a mush.
Transfer the contents of the pan into a small mixer / blender. Combine all the spice powders- turmeric, coriander, cumin and red chilli powder and blend to a fine puree using up to ½ cup water to aid the blending process.
Pour this puree into the same pan. Season with salt and simmer for 3-4 minutes.
Add the frozen / boiled green peas to this gravy, along with the paneer cubes and simmer for 5 minutes, so that the spices infuse into the peas and paneer.
Sprinkle garam masala and crushed kasuri methi. Give it one last stir and remove into a serving bowl.