To make matar paneer recipe, heat 1 tbsp oil in a broad non stick pan, add the paneer cubes and shallow fry them on medium flame until light golden brown from all the sides.
Remove the shallow fried paneer in a warm water bowl and keep aside.

In the same pan, add onions, garlic, ginger, green chilies, cashewnuts, kashmiri dry chili and tomatoes.
Cook on medium flame for 3 to 4 minutes, while stirring occasionally.

Once the tomatoes are cooked well, discard the bay leaf, cinnamon, cloves, cardamom and allow the mixture to cool completely.Transfer the mixture into a mixer jar and blend into a smooth paste.

Heat remaining 2 tbsp oil and 1 tbsp butter in a deep pan, add bay leaf, cinnamon stick and cumin seeds, saute for few seconds. Lower the flame and add turmeric, garam masala powder, coriander seeds powder, kashmiri chili powder and saute for a few seconds.

Add the prepared masala paste, salt mix well and cook on medium flame for 3 to 4 minutes, while stirring occasionally until the oil oozes out.

Add green peas and splash of water cover and cook 3 minutes....

Finally add 3-4 tablespoons fresh cream, coriander leaves, pinch of garam masala and mix.

Serve paneer matar masala with roti, naan, pulao....