First, heat ghee in a pan. Add cinnamon, black peppercorns, ginger, green chilies, and cashews. Sauté for 1 minute. Add washed and chopped tomatoes, and cook for 3-4 minutes until soft.

Let the tomato mixture and spices cool, then blend them with the cashews into a smooth paste. In a hot pan, heat mustard oil and add asafoetida and cumin seeds. Add the tomato gravy and Kashmiri red chili powder, and sauté for 2-3 minutes. Add all the spices and cream, and cook for 4-5 minutes until the gravy releases oil.

Add the boiled peas and paneer pieces, mix well, and add water as needed. Cook for 5-8 minutes. Finish by adding ghee and garam masala, and mix well.

Your hot, creamy Matar Paneer is ready. Serve with naan, roti, or paratha. The cashews and cream make the dish rich and creamy, and the gravy turns out delicious.