Firstly peel off the peas and garlic cloves and chop the tomatoes and onion into two pieces each.
Now heat a pan with 2 to 3 cups of water.
Add the chopped onions, tomatoes, garlic cloves and green chillies to it.
Add the masalas (cardamom, clove, cinnamon and black pepper) in it.
Give them a good boil on medium high flame.
Now strain them in a seperate bowl.
Now add them in a mixer grinder.
Blend them into a smooth paste and keep it aside for later.
Now add 250 grams of green peas into the same water.
Boil them well on medium high flame.
Strain them and keep it aside for later.
Now heat a tava on medium high flame.
Add 2 tablespoon refined or olive oil in it.
Add the diced paneer in it. Keep the flame at medium low.
Saute them from all sides until they turn golden brown.
Keep them aside for later.
Now take a heavy bottom pan or kadhai and add 4 tablespoon desi ghee in it. keep the flame at medium high.
Add the blended puree in it and stir well.
Cook it on medium high flame until water evaporated.
Now add salt as per taste.
Add 1/2 tablespoon turmeric powder to it.
Mix them well and cook it for 5 minutes until oil seperates.
Add 1/4 cup of water and stir it well. Keep the flame at low.
Now add 1/2 tablespoon of sugar in it.
Add the boiled peas in it.
Cook it for 2 to 3 minutes until oil seperates.
Now add two pinches or 1/3 tablespoon of red chilli powder to it.
Finally add 1/2 cup of water in it to get the perfect consistency.
Let it simmer on low flame until oil comes up.
Finally add the tossed paneer cubes in it and cook it for a minute.
Garnish it with freshly chopped coriander leaves and your matar paneer is ready to be served along with laccha parathas or chapatis.