If using store bought paneer, soak it in a bowl of hot water for 20 mins. Drain the water and use. This step helps to keep the paneer soft.

Pour oil to a hot pan. When the oil turns hot, add green cardamoms (optional), ginger & garlic.

Fry for a minute. Next add chopped onions & saute until they turn light golden.

Add tomatoes and salt.

Saute for 2 to 3 mins. Add cashews. Cook covered until soft & mushy.

Cool this completely. Add to a grinder along with curd/ yogurt (optional) and make a smooth puree.

Heat oil in the same pan. Add cinnamon & bay leaf, let sizzle in oil for a minute.

Lower the heat and add turmeric, chili powder, sugar (optional), garam masala and coriander powder. Mix well.

Pour the pureed onion tomato mixture. If your puree is not smooth, then pass it through a filter/sieve.

Saute until the masala comes together and turns thick. Keep stirring to prevent burning.

Next add green peas. Pour water. If using fresh peas, boil them until tender in a pot, drain and use. If using frozen peas then you can rinse and use.

Mix well to make a thick gravy. Add more water if needed.

Mix and cook covered on a medium heat until the gravy thickens and traces of oil appear over the gravy.

Crush kasuri methi in your palm & sprinkle all over. Mix well.

Check salt and add more if needed. Add green chilli (optional) & cubed paneer.

Cover and cook just for 2 mins. Sprinkle coriander leaves and cream.

Stir well. Serve matar paneer with Basmati rice, jeera rice, naan or paratha.

Grate or crush the ginger garlic. Keep aside. Sauté onions in 1 tbsp oil for 5 mins in the Instant pot. Or Alternately bring 1½ cups water to a rolling boil and add the onions. Boil for 5 mins and remove them.

To a blender jar, add boiled/sauteed onions, chopped tomatoes, cashews, cardamoms and yogurt (optional). Blend them to make a very smooth puree without adding water.

Press saute button on the instant pot and pour oil. Do not let the pot become too hot. Add bay leaf, cinnamon and ginger garlic (to a side into the oil). Saute for 30 seconds.

Pour the onion tomato puree. Add red chilli powder, turmeric powder, salt, sugar, coriander powder and garam masala.

Saute until the mixture turns slightly thicker and aromatic. Cover with an external lid to avoid splatters. This step takes about 5 minutes. Press cancel button.

Pour 1 cup water and deglaze the pot well. Secure the Instant pot with the lid and position the steam release valve to sealing.

Press pressure cook button (low) & set the timer to 5 mins. If you want to put your rice together, soak basmati rice for 30 mins and drain the water. Place the rice bowl over a trivet and pour hot water.

When the IP is done, wait for 6 to 7 minutes & then release the rest of the pressure manually.

Stir the gravy. Add green peas and cook for 2 minutes. (If you are using fresh peas, you will need to boil them separately and then add here.) To avoid splatters, cover the pot when you cook.

Taste test and add more salt if needed. If the curry is runny, cook it on saute mode for a few minutes.

Add kasuri methi, cream and paneer. Stir and Press cancel. Remove the steel insert carefully & cover the pot immediately. Let matar paneer rest for 10 minutes.