Step-by-Step Instructions

1. 1.Prepare the Masala Base

   Heat a pan and add 2 tablespoons of oil. Add a few cashews (about 10-12 pieces) and roast them until they sizzle slightly. Then, add 1 medium chopped onion and season with 0.5 teaspoon of salt. Cook until the onions start to turn golden. Add 1 tablespoon of ginger-garlic paste and cook it well until its raw smell disappears. Finally, add 2 medium chopped tomatoes and cook until they soften and the mixture starts to leave the sides of the pan. Turn off the flame and let it cool, then blend it into a smooth paste.

2. 2.Temper Spices and Onions

   Heat another pan and add 2 tablespoons of oil. Once hot, add 1 teaspoon of cumin seeds and let them splutter. Add 1 medium chopped onion and cook for about 1 minute.

3. 3.Add Dry Spices

   Add 1 teaspoon red chili powder, 1 teaspoon coriander powder, 0.5 teaspoon kasuri methi, 0.5 teaspoon cumin powder, 0.5 teaspoon fennel powder, 1 teaspoon salt, and 0.5 teaspoon turmeric powder. Roast the spices for about 2 minutes until fragrant.

4. 4.Combine with Masala Paste and Ketchup

   Add 2 tablespoons of finely chopped coriander to the roasted spices and mix well. Pour in the blended masala paste from Step 1 and stir. Add 1 tablespoon of tomato ketchup and mix thoroughly.

5. 5.Add Cream, Ginger, Chili, and Peas

   Stir in 2 tablespoons of cream. Add 1 tablespoon of ginger juliennes and 1 green chili (slit). Incorporate 0.5 cup of boiled peas into the mixture.

6. 6.Simmer and Add Paneer

   Add 0.5 cup of water to adjust the consistency and let it bubble for 2-3 minutes. Finally, add 200g of cubed paneer and gently mix.

7. 7.Finish with Garam Masala

   Sprinkle 0.5 teaspoon of garam masala (or a homemade blend of roasted and ground black cardamom, cloves, and cinnamon) over the Matar Paneer and mix gently. The Matar Paneer is now ready to be served.