Firstly, in a pan heat 2 tbsp oil. add 2 onion, 4 cloves garlic, and 2 inch ginger.
Saute until the onions turn golden brown.
Add 4 tomatoes, 2 tbsp cashew, and saute until the tomato turn soft and mushy.
Cool completely, and transfer to a mixer jar.
Grind to smooth paste without adding water.
To prepare curry, heat 2 tbsp oil. add 1 tsp ghee, 1 tsp cumin, ½ inch cinnamon, 3 pods cardamom and 2 chilli. saute until the spices turn aromatic.
Keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder, ½ tsp cumin powder, and ½ tsp garam masala.
Saute until the spices turn aromatic.
Now add prepared gravy and cook well.
Keep cooking until the oil separates from the gravy base.
Further, add 3 cup water and 1 tsp salt.
Mix well adjusting the consistency of gravy.
Further, add 1½ cup peas and 200 grams paneer. Mix well.
Cover and cook for 5 minutes or until the peas are cooked well.
Add 2 tbsp cream, 1 tsp kasuri methi, and 2 tbsp coriander.
Finally, enjoy matar paneer with roti or rice.