Step-by-Step Instructions

1. 1.Boil Green Peas

   Heat 2 glasses of water in a pan. Once hot, add 1 tsp salt and 1/2 tsp sugar. Add 1.5 cups of frozen green peas and boil for 1 minute. If using fresh green peas, boil for 2-3 minutes. Strain the peas and set aside.

2. 2.Sauté Paneer

   Heat 1 tbsp oil or ghee in a pan. Add 400 gm paneer cubes and sauté on medium-high flame, tossing frequently, until they are lightly crispy and golden brown on some sides. Do not overcook to avoid making them chewy. Transfer the sautéed paneer to a bowl and set aside.

3. 3.Prepare Gravy Base

   In the same pan, heat 2 tbsp oil. Add 1 big piece of chopped ginger, 1 big sized chopped green chili, 10-12 cashews, and 2 tbsp melon seeds. Sauté on low to medium flame until the cashews turn lightly pink. Add 3 big sized chopped tomatoes and 1/2 tsp salt. Mix well, cover the pan, and cook for 2-3 minutes until the tomatoes are fully soft and mushy. Stir occasionally to prevent burning. Once cooked, switch off the flame and let the mixture cool down completely.

4. 4.Grind Gravy Paste

   Transfer the cooled gravy base mixture to a mixer jar. Grind it into a very smooth paste. Add 2-3 tablespoons of water if needed to achieve a fine consistency.

5. 5.Temper Spices

   In a clean pan, heat 3 tbsp oil and 2 tbsp butter. Once the butter melts and sizzles, add 1 bay leaf, 2 cardamoms, 3 cloves, and 1 cinnamon stick. Add 1 tsp cumin seeds and sauté until the spices are aromatic.

6. 6.Cook Gravy

   Add the ground tomato-cashew paste to the pan. Rinse the mixer jar with a little water (about 2-3 tbsp) and add that water to the gravy. Mix everything well. Cover the pan and cook on low to medium flame for 2-3 minutes until oil starts to release from the sides. Stir occasionally. Add 1/2 tsp turmeric powder, 1 tbsp red chili powder, 1 tbsp coriander powder, and 1/2 tsp garam masala. Crush 1 tbsp kasuri methi between your palms and add it to the gravy. Mix all the spices thoroughly and cook for another 1-1.5 minutes on medium flame until the oil completely separates and the gravy thickens.

7. 7.Combine and Finish

   Add 1 glass (200ml) of hot water to the gravy and mix well. You can remove the bay leaf at this stage if desired. Once the gravy comes to a boil, add the boiled green peas and sautéed paneer cubes. Add salt to taste and mix gently. Cover the pan and cook on low to medium flame for another 2-3 minutes, allowing the paneer and peas to absorb the flavors and for the oil to release again. The Matar Paneer is now ready. If the gravy is too thick, add a little more hot water to adjust the consistency.

8. 8.Serve

   Garnish with a sprinkle of crushed Kasuri Methi. Serve hot with Roti, Paratha, Rice, or Poori.