Let us prepare matar paneer. Boil the green peas and keep aside.
Heat a kadai and add oil.
Add cashewnuts and fry till it turns brownish.
Add whole spices like bay leaf, cumin seeds, coriander seeds, cloves and black peppercorns and wait till the oil gets infused with spice content. Do not burn the spices.
Add onion and sauté till it turns pinkish.
Add garlic and ginger and sauté.
Add tomatoes and sauté till they turn mushy.
Switch off the gas and let this cool down.
After the contents form the kadai cools down, blend the onion tomato mixture. If needed add 1/2 cup water.
Again heat the kadai/wok, add oil.
Add the spice powders like turmeric powder, red chili powder, coriander powder and garam masala and fry for 2 minutes.
Pour the onion-tomato paste from the blender and mix well.
Sauté for 5 minutes.
Add paneer cubes and mix well.
After 2 minutes add the boiled green peas.
Add 2 tablespoon curds/yogurt and mix well.
If the gravy is too thick, add 1/2 cup water or as required.
Add crushed kasoori methi and mix well.
Add salt to taste.
Garnish with chopped coriander leaves.