Soak cashew nuts in hot water for 30 minutes and grind it to a paste. Add tomatoes along with green chilli and ginger to a mixer jar and grind it to a paste. Keep both things aside.

First of all heat oil in a pan and fry paneer cubes until golden in colour. Now add it to warm water and leave it for 10 minutes. Drain it and keep it aside.

Heat oil and ghee in a pan and add cumin to it. When it browns, add green chilli, coriander stems, ginger and garlic paste to it and saute it for a minute on medium heat. Now add finely chopped onion to it and saute it until light brown in colour. Now add kashmiri chilli powder, chilli powder, turmeric, coriander cumin powder, garam masala and besan to it and cook everything on medium heat for couple of minutes. And little water and cook it until oil separates.

Now add tomato puree and cashew nut paste to it and give it a good mix. Cook everything on medium heat until oil separates. Add 1.5 cups of water along with peas to it. Cover and cook it until peas are cooked properly.

Now add paneer to it and cook for 2 minutes. Add kasuri methi and fresh cream to it and cook for a couple of minutes. Now add coriander leaves and turn off the heat. To adjust the consistency you can add a little water if you want.

Serve matar paneer along with roti, paratha, naan or rice.