Matar Paneer curry

To make base for our Mattar paneer Heat some oil in a pan.Add chopped onions and salt to speed up the cooking process,Once the onions are translucent add Cashews, Ginger, Garlic(you can also use 1 Tbsp of ginger garlic paste) and saute it for a minute.Do not add too much of cashews as this may change the taste of the gravy.Then add chopped tomatoes and cook until the tomatoes turns into a paste or until soft.
Once the mixture cools down transfer it to a blender and grind it to a smooth paste...

Heat some oil and add Bay leaf, cinnamon stick, cumin seeds and turmeric powder.
Mix it once and then add the Onion Tomato Puree and mix well
Then add the masalas Cumin powder, Coriander powder, Garam masala powder, Chili powder. also add Yogurt.
After mixing all the ingredients add required water and salt.Cover and let it simmer for 8-10 minutes on a medium heat.
Once the gravy starts to thicken add the green peas (Fresh or frozen both works fine).Then add the paneer.
Gently mix the paneer with the gravy and again cover and cook for 3-4 minutes on a medium heat.

Once the gravy is ready garnish it with some chopped coriander leaves and turn off the heat.
garnish with cream (optional)
Serve hot with Roti and salad.