Now heat a pan add some ghee in it. Then add some green cardamom, cinnamon sticks and some cloves in it. Once it starts spluttering, add sliced onion, tomatoes, garlic pods, green chillies & cashews. Fry them until they become little mushy, as shown in the image below.

Now switch off the flame. Let the mixture cool down. Then add this masala mixture into a grinding jar and grind it into a smooth paste. Now you can even strain this mixture with the help of a strainer to get a smooth paste but I had opted to use it as it is.

Now in the same pan, add some more oil plus butter. Give it a mix. Once it gets heated, add the masala paste in it. Now fry this masala for 2 to 3 minutes. Then add turmeric powder, corriender powder, cumin powder, kashmiri red chilli powder, salt, sugar and some garam masala. Mix everything well & cook until oil starts releasing from the masala.

Once the oil starts leaving, add half cup of lukewarm water in it. You can add water as per your requirement or as per the consistency of your gravy. Check the salt and sugar consistency. Once the water starts boiling, add the peas in it and mix it. I have added the cream at this point of time but you can even add it later, at the last. Now mix the cream well with the gravy.

Then drop the paneer cubes in it and give everything a gentle mix. Now cook for 2 to 3 more minutes. Lastly add some crushed kasuri methi and mix it. Cook for another 1 minute.

Finally sprinkle some chopped corriender, topped with some butter. Your "Restaurant Style Matar Paneer" is now ready to serve. Serve it hot with some naan or with some tandoori rotis.