If using store bought paneer, soak it in a bowl of hot water for 20 mins. Drain the water and use. This step helps to keep the paneer soft.

Pour 1 tbsp oil to a hot pan. When the oil turns hot, add 1 to 2 green cardamoms, ginger & garlic. Fry for a minute. Next add 1 cup chopped onions & saute until they turn light golden. Put in 1½ cup tomatoes and ¼ teaspoon salt. Saute for 2 to 3 mins. Add 12 cashews. Cook covered until soft & mushy. Cool this completely. Add to a grinder along with curd/yogurt (optional) and make a smooth puree.

Heat 2 tbsps oil in the same pan. Saute 1 inch cinnamon & 1 bay leaf for a minute. Lower the heat and add ¼ teaspoon turmeric, ¾ to 1 teaspoon chili powder, sugar (optional), ¾ to 1 teaspoon garam masala and ½ to ¾ teaspoon coriander powder. Mix well. Pour the pureed onion tomato mixture. Saute until the masala comes together and turns thick. Keep stirring to prevent burning.

Next add ¾ cup green peas. Pour 1 to 1 ¼ cups water. Mix well to make a thick gravy. Add more water if needed. Mix and cook covered on a medium heat until the gravy thickens and traces of oil appear over the gravy. Crush 1 teaspoon kasuri methi in your palm & sprinkle all over. Mix well. Check salt and add more if needed. Add 1 slit green chilli (optional) & 250 grams cubed paneer. Cover and cook just for 2 mins. Sprinkle coriander leaves and cream. Stir well. Serve matar paneer with jeera rice, naan or paratha.