Heat 4 tablespoons of oil in a kadai and fry paneer until light golden colour. Take out paneer from oil.

Add whole garam masala and saute for 2 minutes. Add ginger and chilli and saute 2 minutes.

Add onions and saute for 5 minutes. Add tomato and cook for 10 minutes.

Take out onions and tomato masala from the pan and let it cool down. When masala completely cools down, grind it.

Heat 2 tablespoons of oil in a pan and add cumin seeds to it. When seeds crackle, add turmeric, red chilli powder, coriander powder and saute the mixture for a minute.

Add onion tomato paste. Saute for 3-4 minutes and add beaten curd and cream. Continuously stir the curry to avoid curdling in it.

When gravy reaches to boiling temperature, add paneer and peas. Add kitchen king masala and salt and then cook for 5-7 minutes.

Add garam masala and sprinkle coriander leaves for garnishing. Switch off the gas.

Heat ghee in a separate pan and then add kashmiri mirch powder. Pour tadka on matar paneer curry.

Delicious and rich curry 'Matar Paneer' is ready to be served with naan/ roti/ rice.