Chop the ginger, garlic and red onions, Puree the tomatoes using a blender.

Heat a pot on medium heat, once hot, add oil followed by cumin seeds, green cardamom, and cloves. Saute for about 30 seconds. Add the ginger and garlic and saute for about 30 seconds.

Add the red onions and 1/2 tsp of salt. Stir. Allow the onions to cook for about 7 minutes. Stir occasionally. The onions should be slightly brown.

Add the spices - red chili powder, Kashmiri red chili powder, turmeric powder, and coriander powder. Saute for a couple of seconds. Immediately add water and cook down the spices. The water prevents the spices from burning.

Add tomato puree and another 1/2 tsp of salt. Stir. Cover and cook for 20 minutes on medium heat.

20 minutes later - the tomatoes should look well cooked. Add 1 1/2 cups of water. Stir. Cook for a couple of minutes until heated. Add frozen peas that have been rinsed under warm water. Cook for another 2 minutes.

Now add dry kasoori methi leaves. Stir. Add paneer and cook for about 30 seconds to 1-minute max. Do not overcook the paneer. Turn off the stove.
Add garam masala.

Finish with 1/4 cup of chopped cilantro. Matar Paneer is ready! Check for salt and serve.

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