In a pan heat 1 tbsp oil, add in roughly chopped onion and sauté until translucent. Add in roughly chopped ginger, green chili and sauté for a minute. Add in turmeric powder, coriander powder, Kashmiri chili powder and sauté on low flame for a minute.

Add in chopped tomatoes and cook until tomatoes are soft. Add salt and water to cook the mixture well. Cool it completely. Grind to a fine purée in a mixer jar.

In a pan heat butter and oil. Transfer the puréed mixture along with little water and cook until oil separates. Check for salt, add green peas and cook for 8 minutes.

Add in paneer and cook for another 5 minutes. Add in kitchen king masala, garam masala and kasuri methi crushed between palms. Mix well and cook for another 5 minutes. Let the gravy rest for 10 minutes for flavors to be absorbed.

Transfer Matar Paneer to serving dish, garnish with coriander leaves and serve with roti, jeera rice and salad.