Cut paneer in square pieces. Grind onion, cashews, ginger & garlic in to fine smooth paste. Grind separately tomatoes & green chillies.
Keep aside.
Heat oil in a Kadhai. Add onion paste. Saute it until light brown or it leaves oil. Add tomatoes puree. Saute until it separates oil. Add all dry spices Saute again.
Add matar. Stir all. Add 1/2 cup water. Cover the lid. Cook it on medium flame.
Meanwhile shallow fry paneer on Tawa until light brown.
Once matar becomes soft add Paneer. Cook it on slow flame for 2-3 minutes. Add milk cream. Stir well. Switch off gas.
Garnish with coriander leaves.
Serve with chapati or with naan
