Heat oil in a panand shallow fry the paneer cubes from both the sides till lightly browned in colour and keep aside.
Grind onion and ginger in a food processor and keep aside.
Heat oil in a pan adds cumin seeds.
When cumin seeds sizzle add onion paste, 2 piece of red chily, coriander powder, turmeric powder, salt and red chily powder and fry, stirring continuously till the oil begins to separate from the masala (spice mixture).
Grate tomatoes, remove the skin and puree it. Add tomato puree and Cook in medium flame until tomatoes become mushy and oozes oil.
Then add green peas. Let the peas get mixed with masala.
Now add 1/4 cup of water. Cook on medium heat pan should be covered. When the peas are tender, add paneer and cook for some more time until everything gets blended well. You can adjust the consistency of the gravy according to your preferences.
Now add garam masala, kasturi methi, red chily powder and sauté for a min.
Add fresh cream and bring it to boil.
Garnish with finely chopped coriander leaves and a tbsp of fresh cream.
Serve hot with any indian bread or rice.
And your Matar Paneer Recipe is Ready to serve.
Use exact ingredients quantity as mentioned or adjust as per the requirement to get the perfect taste.Use top heavy pan.