Grind onion, ginger, garlic to a smooth paste without adding water and keep aside.
Also, blend the tomatoes separately and keep them aside. Note: I used ½ can of tomato puree (sauce) about 1 cup for this recipe.
Heat oil in a pot. Once the oil is hot add bay leaves, cardamom, and cumin seeds. Let them sizzle.
Next, add ground onion paste. Saute for 3-4 mins until the onion paste turns light brown.
Add the tomatoes puree, dry spices like turmeric, red chili powder, coriander powder, salt to the pot, and cook for another 2-3 mins.
Add the cubed paneer, frozen green peas, and water to the pot.
Close the lid and let it simmer for 6 to 7 minutes on medium heat. Then turn off the stove.
Then add garam masala powder, cashew cream, crushed Kasuri methi, and mix well. Lastly, garnish with cilantro. Mutter paneer is ready to serve.