Soak the cashew nuts in warm water for 15 mins and grind it to a fine paste and keep aside.

Grind the grated coconut to a fine paste and take only the thick coconut milk and keep aside.

Now add tomatoes, ginger, garlic, cumin, puthina leaves, coriander leaves and blend it to a smooth paste.

Heat oil and ghee in heavy bottomed pan and then, add fennel seeds, cinnamon, clove bay leaf, pepper, black and green cardamom.

Add the splitted green chillies and chopped onion and fry until crispy

Now add the prepared tomato masala paste and saute until the raw smell goes off.

Then add chilli powder, coriander powder, turmeric powder, salt and cook until masalas leaves oil.

Now add fresh green peas and 1 cup of water.

Cover and cook until peas are cooked.

Once peas are cooked, add the cashew nut paste, sugar and mix well in medium flame for 5 mins.

Now add the thick coconut milk and cook for another 10 mins in medium flame.

At last add paneer cubes and cook for another 5 minute.

Garnish with coriander leaves and puthina leaves and serve with hot rice.

Paneer Matar Masala is ready!!!