Boil some water and turn off the heat. Add the fresh green peas to the hot water. Cover and let them soak for 10–15 minutes. This softens them perfectly. (You can add a pinch of salt and sugar to the water to keep them green).

In a blender jar, add the chopped tomato, coriander leaves, raw onions, sautéed onion, green chillies, garlic, ginger, and soaked cashews.

Blend into a smooth paste without adding extra water (the moisture from the tomato is enough).

Heat oil in a pan or kadhai. Add cumin seeds and bay leaves.

Add the prepared masala paste. Fry on medium heat for about 2 minutes until the raw smell disappears.

Lower the flame and add coriander powder, cumin powder, turmeric, red chilli powder, kitchen king masala, and salt.

Mix well and sauté for another minute.

(Optional) Add the store-bought Matar Paneer masala and mix.

Add a splash of water (rinse the blender jar) to the pan. Cover and cook on low heat for 5–7 minutes until the oil starts to separate from the sides.

Drain the soaked peas and add them to the masala. Mix well.

Pour in about 1 cup of warm water to adjust the consistency. Bring the gravy to a boil.

Add the paneer cubes to the gravy. (You can lightly fry the paneer beforehand if you prefer, but raw paneer stays softer.)

Add a pinch of sugar to balance the flavours.

Cover and simmer on low heat for another 5–7 minutes.

Add a cube of butter and crushed Kasuri Methi.

Cover for 2–3 minutes to let the aroma infuse.

Serve hot!