Step 1: Prepare the Gravy Base - Part 1

Heat 1 tablespoon of oil in a pan. Once hot, add 1 teaspoon of jeera (cumin seeds) and let them splutter.

Step 2: Add Whole Spices

Add the whole spices: 1-2 bay leaves, 1 inch cinnamon stick, 3-4 dry red chilies, 2-3 green chilies, 2-3 cardamom pods, and 5-6 black peppercorns. Sauté for a minute until fragrant.

Step 3: Add Tomatoes and Salt

Add 4 medium-sized chopped tomatoes to the pan. Sprinkle 1 teaspoon of salt over the tomatoes.

Step 4: Add Cashews and Water

Add 15-20 cashews to the mixture. Pour in 1 cup of hot water, ensuring the ingredients are mostly submerged.

Step 5: Cook Gravy Base

Cook the mixture for 8-10 minutes, or until the tomatoes become soft and mushy. Stir occasionally.

Step 6: Cool and Blend Gravy Base

Remove the pan from heat and let the mixture cool down completely. Once cooled, remove the whole spices (bay leaf, cinnamon stick, dry red chilies, cardamom, black peppercorns) and then blend the remaining mixture into a smooth paste.

Step 7: Fry Paneer Cubes

In a separate pan, heat 1 tablespoon of oil. Add 250 grams of paneer cubes and fry them until they turn golden brown on all sides. Set aside.

Step 8: Prepare Masala Paste

In a small bowl, combine 1 tablespoon of red chili powder, 1 tablespoon of dhaniya jeera powder, 0.5 teaspoon of haldi (turmeric powder), and 2-3 tablespoons of water to form a smooth paste.

Step 9: Cook Masala Paste

Heat 1.5 tablespoons of oil in a kadai (wok). Add the prepared masala paste and cook it for 2-3 minutes, stirring continuously, until the oil starts to separate from the masala.

Step 10: Add Gravy Base and Peas

Add the previously blended tomato-cashew paste to the kadai. Stir well. Then, add 1 cup of fresh green peas.

Step 11: Adjust Consistency and Sweetness

Pour in 1 cup of hot water and mix to achieve the desired gravy consistency. Add a pinch of sugar to balance the flavors.

Step 12: Add Paneer and Cream

Gently add the fried paneer cubes to the gravy. Stir in 2-3 tablespoons of fresh cream.

Step 13: Finish with Spices and Herbs

Add 1 teaspoon of garam masala and 1 teaspoon of crushed kasuri methi. Finally, garnish with 0.25 cup of fresh chopped coriander.

Step 14: Serve Shahi Matar Paneer

Mix everything gently and cook for another minute. Your Restaurant Style Shahi Matar Paneer is now ready to serve hot with naan, roti, or rice.

• Ensure the gravy base cools completely before blending for a smooth paste.

• Adjust spice levels according to your preference.

• Do not overcook paneer as it can become rubbery.

• Add a pinch of saffron for a richer 'shahi' flavor.

• Substitute paneer with tofu for a vegan option.

• Add a tablespoon of yogurt for a tangier taste.