To begin making the Matar Butter Masala Recipe, firstly boil the peas in a pressure cooker. 

Place the fresh or frozen green peas in a pressure cooker with 1/2 cup of water and some salt. Pressure cook for one whistle and turn off the heat. Immediately release the pressure to prevent the peas from getting over cooked at the same time retaining its fresh green colours.  Set aside. 

To make the cashew paste, ensure the cashews are soaked in hot water for 15-20 minutes. Transfer the water and cashews into a mixer jar and blend to make a smooth paste. Set aside. 

To make the onion paste, in a mixer jar, combine the onions, ginger, garlic, green chilli and grind into a fine paste. Set aside. 

Roughly chop the tomatoes and blend to make a puree in a mixer grinder. Keep aside.

Finally to make the Matar Butter Masala; heat butter in a heavy bottom pan over medium heat; add the bay leaf and the onion paste and saute for a good 2-3 minutes stirring continuously for about 2 minutes.

After couple of minutes, stir in the salt, turmeric powder, coriander powder and red chilli powder. Saute for 30 to 40 seconds. This sauteeing along with spices helps the raw smell go away faster and uses less oil too. 

Next add the tomato puree, cover and cook for about 5 minutes or until the tomatoes get a bright red colour and are cooked completely.

Stir in the boiled peas along with the water and adjust the consistency of the gravy to your preference by adding more water if required.

Finally add in the sugar, kasuri methi and fresh cream, bring the Matar Butter Masala to a brisk boil and turn off the heat. 

Adjust the salt and seasoning according to your taste, stir in the freshly chopped coriander leaves and transfer the Matar Butter Masala to a serving bowl.

Serve the hot Matar Butter Masala along with Garlic Naan Without Yeast Recipe and Jeera Rice Recipe and Mint Pomegranate Raita Recipe for a weekend lunch.