Heat ample water in a pot. Add peas to it, and boil them for 8-10 minutes.

Then strain and keep it aside. You can also use frozen peas for this recipe.

Heat 1 tablespoon of oil in a pan. Add slices of onion, 2 green chiles, and 5-6 garlic cloves to it and saute it for 3-4 minutes on medium flame.

Now add tomato pieces to it and cook it until tomatoes become soft.

Then add cashews to it, mix well, and turn off the flame.

Let it cool completely. Then transfer it to a grinder jar. And grind it into a smooth paste.

Heat a pan or kadhai. Turn the flame to low and add 3-4 tablespoons of butter to it. Once the butter melts completely. Add 1 teaspoon of cumin seeds, 2 teaspoons of red chili powder, 1 teaspoon of garam masala, 1 teaspoon of kitchen king masala or matar paneer masala spice powder, and ¼ th teaspoon of turmeric powder to it.

Saute all the spices for a couple of minutes on low flame. Do not burn the spices.

Now add ground onion-tomato paste to it. Mix well.

Cook it for 3-4 minutes. Then add 1-2 cups of water to it, according to desired consistency. Cover and cook it for 2 minutes. Add 1 teaspoon of crushed kasuri methi and salt to it. Mix it well.

Add boiled peas to it.

Meanwhile, cut the paneer into medium-sized pieces and add them to a gravy. Mix it well. Cover and cook for 3-4 minutes.

Lastly, add finely chopped coriander to it and serve delicious homemade matar paneer gravy.