Boiled green peas drain extra water and keep aside.

Soak kasuri methi in warm water for 2minutes and drain extra water. Keep aside.

Heat 1 tablespoon cooking oil on non-stick pan, shallow fry cottage cheese slices till it turn into golden brown. Keep aside.

Heat 2 tablespoons oil in wok splutter cumin seeds when cumin seeds stop spluttering add tomatoes, salt,  red chilli powder, coriander powder, turmeric powder, garam masala powder mix it, cover the lid and cook for 10minutes on low flame till tomatoes get soft and oil start floating on all over masala. Switch off the flame and let the mixture cool down on room temperature.

Take mixture in grinder jar add 1/4 cup of water in it and grind into fine paste.

Heat 2 tablespoons oil in same wok saute kasuri methi and boiled green peas for 2minute on medium flame.

Add paste in it, cover the lid and cook for 3minutes on low flame.

Add cream and  little salt and mix it well, add fried cottage cheese slices in it and mix gently. Cover the lid and cook for 7 minutes on low flame.

Add some coriander leaves and mix it.

Methi Matar Malai Paneer is ready to serve.

Garnish some coriander leaves on top and Serve this with tandoori roti, chapati and rice.