• Heat a pan with oil and add cinnamon, cardamom, cloves, pepper and lastly cumin seeds, after it splutters, add onion and fry till golden brown. Add the chilli,coriander and turmeric powder .
• Just give it a quick stir ,take care not to burn it.Let it cool and grind it along with little water to a smooth paste.

To cook matar:

• Microwave the (Matar) peas for 2 minutes in high in a microwave safe bowl. Stir in between for even cooking. If frozen, no need to add water. If fresh add 2 tsp or 1 tbsp water while cooking.
• Boil water briskly. Add paneer and boil again for 3-4 mins. Set aside.
• Boil water and add the frozen paneer, switch off the flame and keep covered till use. If you want you can shallow fry the paneer cubes until golden brown and again keep it immersed in hot water. Keeping immersed in hot water helps the paneer to stay soft. I usually don't fry the paneer,just add it to the boiling water and then add it to the gravy,which gives you a softer paneer. But this time I tried shallow frying.
• Add oil in the pan and add slit green chillies and ginger garlic paste, fry for a minute, then add the ground paste. Fry for a minute or two.
• Add the chopped tomatoes and required salt. Fry till oil oozes out (4-5 minutes) in medium flame. (Video has slightly different steps, both ways good)
• Add the cooked peas. Add the well beaten curd and mix well. If you do not beat the curd, the gravy won't looks smooth.
• Add the paneer cubes and required water(1/2 cup), and simmer for 5-6 minutes. Add the garam masala powder.
• Lastly garnish with the coriander leaves and add the lemon juice after you put off the stove. Mix well.