For the gravy, add oil to a pan. Once it's hot, add cashew and roast them until they are light brown.

Add onions and salt and cook until golden.

Add ginger-garlic paste and cook till the raw smell fades.

Add chopped tomatoes and cook till they get mushy.

Once done, let it cool down and then blend to a paste.

For finishing the sabzi, add butter (preferred) or oil to pan. Add jeera after it gets hot.

Once it sizzles, add onions and cook till translucent.

Add all the dry spices EXCEPT garam masala and kasuri methi; cook for 2-3 min. If it seems like the spices are burning, add 1-2 tbsp of water.

Add coriander and cook for a minute.

Add the gravy made earlier, tomato ketchup and cream (or butter and milk). Mix well.

Add peas, ginger and green chilli. Add water to adjust consistency.

Cook for 2-3 min and add the paneer cubes (lightly roasted in oil earlier)

At the end, add garam masala and kasuri methi.

Mattar paneer is ready! Serve hot with paratha or rice!