Heat 2 tablespoons of oil in a Kadhai...

When the oil is heated, add garlic, ginger,green and red chilli,cardamom and saute them for 10 to 15 seconds

Now add roughly chopped onions and saute them them until they get golden brown...if you want you can also cover the lid of the kadai

Add the roughly chopped tomatoes and cook until the tomatoes get soft and mushy

Now take the onion and tomato mixture in a bowl and keep make it cool down

When the tomato and onion mixture gets cooled, blend it and make a smooth paste

Now again heat 2-3 tablespoons of oil in the kadai and add jeera and saute till it splutter

Add sliced onions after the jeera gets spluttered and saute till it becomes golden brown

Now add the tomatoes and onions paste and cook it for 5 mins

After 5 mins add powdered spices (dhaniya powder, jeera powder, haldi) and cook them till the paste and the spices mixture leaves the sides of the kadhaai (it will take about 5-7 mins on high flame)

Now add 1/2 bowl water to it and cover the lid of kadhaai and cook it untill the gravy starts boiling

Once the gravy starts boiling add sugar, salt (according to your taste) and red food colour to it, mix it nicely

Then add paneer, matar and 1/2 bowl water to the gravy and cover the lid and cook on high flame for 10 mins till the gravy gets reduced to half

After 10 mins when the gravy gets thick, add garam masala powder and kasuri methi and cover the lid and cook for another 3-5 mins

Now your restaurant style matar paneer is ready...serve with pulao or naan/tandoori roti 😊😊