Bring a pot full of water to rapid boil. Add the shelled green peas along with 1/2 teaspoon sugar. Parboil green peas for 6-8 minutes. Drain and set aside.

Take roughly chopped onions, cashew nuts, minced ginger and garlic in a mixer jar. Add little water and grind to a smooth puree. Remove to a bowl. Add tomatoes and puree it too.

Heat 2 tablespoons butter/ oil in a kadai. Add bay leaf and cumin seeds. Saute for 1-2 minutes till the bay leaf turns a bit dark and cumin seeds crackle.

Add the onion-cashew puree and saute very well.cook for 3-4 minutes.

Add tomato puree and mix well. Saute for 3-4 more minutes till the tomato puree gets cooked and leaves the side of the kadai. Add 1/2-3/4 cup water and mix well.

Add salt, chili powder,garam masala powder, turmeric powder, coriander powder and mix well.

Continue to cook for 10-12 minutes till the gravy thickens well,

Add par boiled green peas and cook for 5-6 more minutes.

Add cubed paneer and mix gently. Simmer for 3-5 minutes.

Add chopped cilantro leaves and mix well. Add crushed kauri methi mix well and remove from flame. Serve matar paneer hot with rice/roti.