Matar Paneer Recipe, How to Make Mutter Paneer | Umami

Ingredients

• 1 tablespoon (15 ml) oil
• 1 to 2 green cardamoms (optional, omit if you don't like, read notes 1)
• 3 (8 grams) garlic (medium sized cloves)
• 1 inch (8 grams) ginger (peeled & sliced/ chopped)
• 1 cup (110 grams) onions (cubed (1 large or 2 medium, weighed after chopping)
• 1½ to 1¾ cups (340 grams) tomatoes (2 to 3 large, fine chopped)
• 12 (20 grams) cashewnuts (or soaked almonds or sub with ¼ cup heavy cream/double cream)
• ½ teaspoon salt (¼ to ⅓ tsp more to adjust at the end)
• ¼ to ⅓ cup plain yogurt/ curd (optional, or sub with 1 tablespoon tomato paste)
• 1½ tablespoon (22 ml) ghee
• 1 inch cinnamon piece (dalchini, optional)
• 1 small bay leaf (tej patta, optional)
• ¼ teaspoon turmeric
• ¾ to 1 teaspoon Kashmiri red chili powder (adjust to taste)
• ¾ to 1 teaspoon garam masala (adjust to taste)
• ½ to ¾ teaspoon coriander powder
• 1 cup (160 grams) green peas (matar, frozen or fresh, read notes)
• 1 to 1¼ cup water (adjust as required, read notes)
• 1 green chili (deseeded & slit, optional)
• 250 grams (8 to 9 oz) paneer (diced to ¾ inch)
• 1 teaspoon kasuri methi ( (dried fenugreek leaves)
• 1 teaspoon sugar (optional, to balance the flavors)
• 2 tablespoon coriander leaves (cilantro, fine chopped)
• ¼ cup (60 ml) heavy cream (/ double cream, optional, or use more to omit cashews)