Cut Paneer into 1” cubes and keep that aside.

Roughly chop Onion, Tomato, Ginger, and Garlic.

Heat 1 Tbsp. Oil in a wok and start frying Onions and add Tomato, Ginger, and Garlic one by one after Onion turned a bit pinkish in color.

Add a little salt and continue cooking in medium flame until tomatoes dissolve completely.

Switch the flame off and give the spice mix time to cool down completely.

Now make a paste of the cooked Onion-Tomato-Ginger-Garlic using a food processor. I have made it after giving the mixture a standing time of 15 minutes.

Now add remaining oil to the same pan and heat the oil properly.

Temper the oil with Cumin seed and add Turmeric Powder and Kashmiri Red powder and again cook for 1 minutes. This step is essential to give a bright color to the gravy.

Now add the Onion-Tomato-Ginger and Garlic paste to the tempering and start cooking on the medium flame for around 3-4 minutes or till water evaporates.

Now add Cumin Powder and Coriander Powder and cook again for 1 minute in low flame.

Beat curd to make it creamy and add that to the cooked spices and mix vigorously and then cook on low flame to get it mixed properly.

Now add some crushed Kasuri Methi and Sugar to the mixture along with 1 Cup of water.

Adjust the salt at this stage.

Mix properly and add Peas to the mixture and the then cook for 5 minutes after covering the Wok with a lid in medium flame until oil separates from the mixture.

Now add the pieces of Paneer and ½ cup of water and then cook for 3-4 minutes.

Add Garam Masala Powder and switch the flame off after having a semi-thick consistency of the gravy.

Add some Butter and give a careful mix.

Enjoy Restaurant style Matar Paneer with Roti/ Nan/ Rice/ Pulav