In a blender jar, add onions, ginger, garlic, green chillies, cashew nuts and cumin seeds. Blend to a smooth paste. Set the onion paste aside.
Blend 400g of canned tomatoes into a puree or alternatively grind 3 large vine tomatoes to a puree and set it aside.
Heat oil in a pan, add onion paste. Saute for a few minutes until they begin to brown. Add a pinch of salt and turmeric and saute until water is nearly evaporated.
Add the tomato puree. Saute on high for 3-4 minutes.
Add the spice powders - chilli powder, cardamom powder,coriander powder, cumin powder and garam masala and mix well. Saute until the oil begins to separate and mixture begin to leave the size of the pan.
Add Green peas and saute well.
Add 1 Cup of water and allow this mixture to cook for another 3 minutes.
At this stage, add paneer cubes, kasuri methi, salt, pepper, sugar, lemon juice and saute for 2 minutes. Check for taste and add more seasoning/ spices as needed. Check for consistency and accordingly add more warm water as desired.
Garnish with coriander leaves and serve homestyle Matar Paneer with Roti's and Raita.
I prefer to soak the Paneer cubes in warm water, until I add them to the curry. This will avoid paneer getting rubbery. If you enjoy your Matar Paneer thin, add more water as desired.