For tomato purée, take fresh tomatoes, cut them in quarters and transfer in a grinding jar, along with the tomatoes add green chilli and ginger, grind to a fine purée.

For frying paneer, set a pan on medium heat, add ghee + oil, ginger, green chillies and paneer, shallow fry the paneer from both the sides until golden brown in colour.

For the gravy, set a wok on medium heat, add ghee + oil, jeera, green chillies, fresh coriander stems and ginger garlic paste, sauté on medium-high flame for 2-3 minutes.

Now, add onions and cook until golden brown in colour.

Further, lower the flame and add the powdered spices, besan and salt a pinch, mix well and add a dash of hot water to avoid the masalas from burning, cook until the ghee is separated.

Now, add the freshly prepared tomato puree, cashew paste and salt to taste, mix and cook well on medium high flame until the ghee is separated.

Add hot water as required, add green peas and cook for 3-4 minutes on medium high flame.

Add 500 ml of hot water or more, to adjust the consistency of the gravy, stir well and cover and cook for 20-25 minutes on medium flame, stir in intervals. The cooking time may differ depending on the quality of the green peas.

After the gravy is almost cooked, add the shallow fried paneer, and cook for 1-2 minutes on medium flame.

Now add the garam masala, kasuri methi and ginger juliennes, mix well and add freshly chopped coriander leaves, mix gently and cook for last 1-2 minutes, matar paneer is ready, serve hot with roti, paratha or any indian bread of your choice.