Paneer can be added either fresh or by frying them in oil. Our version uses fried, shallow fry paneer cubes in oil till they turn a mild golden color.

Transfer cubes to another plate and keep them aside.

In the same pan add cinnamon sticks, green cardamom, cloves, onions, garlic and ginger pieces, cashew, and tomatoes.

Saute for a while on low flame till onions and tomatoes turn soft.

Off the flame and let them cool. Put this mixture in a mixer grinder and make a soft paste, if needed add little water while grinding to make a soft paste.

Add oil to the same pan and add green chillies, cumin seeds, bay leaves, and tomato paste.

Sprinkle coriander powder, garam masala powder, turmeric powder, red chili powder, and salt as per taste.

Add green peas and little water. Mix all ingredients and bring them to a boil.

Put paneer cubes and close the lid. Cook for 2-5 minutes till gravy thickens and gives a creamy texture.

Garnish coriander leaves over creamy matar paneer recipe and serve hot.