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.