First heat oil in a pan, add a pieces of paneer, roast till light brown and immediately add in warm water. So that the paneer remains soft till it becomes a ready vegetable.

Now in the same pan add dried whole coriander, a piece of cinnamon, dried whole red chillies, chopped garlic, ginger, green chillies and bay leaves. Now add onion and cook for 3 to 4 minutes till it turns pink

Now add tomatoes and salt and cook on high flame. Then add cashew nuts, add water and cook till the tomatoes become soft. Now let this mixture cool down. Then add this mixture to the mixer jar, crush and make puree. (You can keep this puree in the freezer and store it and use it in any Punjabi subji)

Now we will add. To do this, heat oil in another pan, add cumin and then add Kashmiri red chilli powder, coriander cumin powder, turmeric powder and besan. Roast the besan continuously.

Now add the puree made in it, mix it and let the masala dry for 3 to 4 minutes, then add water to it, mix it and cook on low flame till the masala is released oil.

Now add Kasuri methi by hand and mix. Then add frozen green peas and mix. Now add roasted paneer, mix it and cook on low flame for 3 to 4 minutes, stirring constantly for 1 to 2 minutes. Then turn off the gas and add garam masala, matar paneer masala and green coriander leaves and mix it.

Now our restaurant style Shahi Matar Paneer Masala is ready to serve.