1. Take 1 Tbsp of oil in a pan on medium-high heat. When the oil is hot, add 1 Tbsp of ginger and garlic, and saute for about a minute. 

2. Add one diced onion and continue to saute for an additional minute. Add four tomatoes diced and state for five minutes or until the tomatoes are cooked and pale in color.

3. While continuing to saute, add all the spices, 1 tsp salt, 1/2 tsp turmeric powder, 1 tsp chili powder, 1 tsp cumin powder, 2 tsp coriander powder, and mix everything well and cook for an additional two minutes.

4. Let it cool down and transfer to a blender. Add 1/2 cup of water and blend it to a smooth puree. 

5. In a small non-stick pan, take 1/2 Tbsp of oil, and when the oil is hot, add 1 1/2 cups of diced paneer. Add 1/2 tsp salt, 1/4 tsp turmeric powder, 1/2 tsp chili powder, and saute for two minutes. Turn the paneer over halfway through and cook the paneer on both sides with the spices. Transfer the paneer to a bowl and set it aside until ready to use.

6. Take 1 1/2 Tbsp of Ghee in a 3-quart pan. When the ghee is hot, add 2 Tbsp of Kasoori methi or dried fenugreek leaves. Saute for 30 seconds to let the kasoori methi cook.  Keep a close eye on this as it may burn quickly.

7. Add 1 1/2 cups of fresh or frozen peas and saute for 3 minutes or until the peas are lightly cooked.

8. Add the prepared tomato puree and cook for five minutes.

9. Add 3/4 cup of water, mix everything well, and cover the pan with a lid and cook for 15 minutes on high heat. 

10. Open the lid and give it a mix before adding the remaining ingredients. 

11. Add 1/4 cup of diced red bell pepper, 1/4 cup diced onion, and the sauteed paneer.

12. Add 1/4 cup of heavy creme, and continue to mix.

13. Let it come to a boil by cooking for the final five minutes. Matar paneer is ready to serve with rice, roti, or naan.