Ingredients: 

1 cup paneer, cubed

1 cup green peas (fresh or frozen)

2 large tomatoes, pureed

1 large onion, finely chopped

1/2 cup tomato puree

1/2 cup cashews, soaked in warm water for 15 minutes

1/2 cup plain yogurt

1 tablespoon ginger-garlic paste

1 teaspoon cumin seeds

1 teaspoon garam masala

1 teaspoon coriander powder

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder (adjust to taste)

Salt to taste

2 tablespoons cooking oil

1 tablespoon butter (optional)

Fresh coriander leaves for garnish

Steps to prepare Mattar Paneer:

1. Grind the soaked cashews into a smooth paste using a blender or food processor. Add a little water if needed.
2. Heat 1 tablespoon of oil in a pan over medium heat.
3. Add the paneer cubes and lightly fry them until they turn golden brown. Remove them from the pan and set aside.
4. In the same pan, add another tablespoon of oil.
5. Add cumin seeds and let them splutter.
6. Add finely chopped onions and sauté until they turn golden brown.
7. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
8. Add the pureed tomatoes and cook until the oil separates from the masala.
9. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a couple of minutes.
10. Add the cashew paste and yogurt to the tomato mixture. Stir well to combine.
11. Cook for a few minutes until the masala thickens.
12. Add the green peas and fried paneer cubes to the masala. Mix gently.
13. Add garam masala and adjust salt and spice levels according to your taste.
14. Add water as needed to achieve the desired consistency of the curry.
15. Cover the pan and simmer on low heat for about 10-15 minutes to allow the flavors to meld.
16. For an extra rich flavor, you can add a tablespoon of butter at this stage and let it melt into the curry.
17. Garnish with fresh coriander leaves.
18. Serve hot with naan, roti, or rice.