• Remember to soak paneer and green peas in warm water for 20 and 10 minutes respectively before using in the recipe.

  Heat 1 & ½ tablespoons oil in a pan or wok on medium heat. Then add 5-6 raw cashews and cook until light golden brown in color. Add 2 small chopped yellow onions and cook for 2 to 3 minutes until soft and translucent. Then add 2 teaspoons ginger garlic paste and cook for 1 minute.
• Then add 3 medium tomatoes (roughly chopped), 1 chopped green chili with ¼ teaspoon salt. Cook the tomatoes for 5 minutes until very soft. Then remove pan from heat and let the mixture cool down. Once it has cooled down, transfer everything to a blender and blend to a smooth paste. Set this aside.
• Now, heat 1 tablespoon ghee and remaining 1 tablespoon oil to the same pan on medium heat. Add ¾ teaspoon cumin seeds and let them splutter and then add ¾ teaspoon Kashmiri red chili powder (for bright red color). Stir and then add the prepared onion-tomato paste.
• Add the spices: 1 teaspoon coriander powder, ¼ teaspoon turmeric, ¼ teaspoon fennel powder and 1 teaspoon kasuri methi. Also add 1 tablespoon tomato paste and remaining ¾ teaspoon salt.
• Cook the masala with the spices for 6 to 7 minutes until the oil oozes out from the sides. You will also notice that the color of the masala will change to orange to reddish.
• Then add 250 grams paneer (cut into cubes) and ¾ cup green peas. Mix well and add around 1 & ¼ cups water and more salt if needed at this point. Stir and let it simmer for 3 more minutes.
• Garnish with 1-2 tablespoons chopped cilantro, ¼ teaspoon garam masala, and sprinkle of cardamom powder. You may also add 1 to 2 tablespoons heavy cream (optional). Enjoy matar paneer with rotis.

Instant Pot Instructions

• To make this matar paneer in an Instant Pot, puree the tomatoes with the green chilies and cashews (soak cashews in hot water for 5 minutes before pureeing it). Press the sauté button on the instant pot. Once it displays hot, add 2 tablespoons of oil (or 1 tbsp oil and 1 tbsp ghee). Add cumin seeds, and let them sizzle.
• Then add the onions and cook them for 2 to 3 minutes until softened. Add the ginger-garlic paste and cook for 1 more minute. Add the pureed tomato-cashew-green chili paste and stir. Add the tomato paste , salt and stir. Cook the masala for around 5 minutes until oil separates from the sides.
• Add all the spices (except garam masala and kasuri methi) and cook for 1 more minute. Add the paneer and green peas along with 1 cup water. Close the lid and pressure cook on high pressure for 2 minutes with the pressure valve in sealing position. Let the pressure release naturally for 3 minutes and then do a quick pressure release.

  Press the sauté button again and add crushed kasuri methi, garam masala and cilantro. Taste test and adjust the salt as needed. You can also add some cream if you like.