Make a fine paste of tomatoes and cashews in a mixer and keep it aside until used.
2 large tomatoes, 8-10 cashews
Heat oil in a medium pan.
3 tbsp sunflower oil
Add cumin seeds into it and allow them to sizzle. Then, add the slit green chilies plus chopped onion, and sauté on low-medium heat until the onion turns translucent.
1 tsp cumin seeds, 2 green chilies, 1 medium red onion
Add the ginger-garlic paste and sauté for 30 seconds or until the raw smell goes away.
1 tbsp ginger-garlic paste
Pour the freshly ground tomato-cashew paste into the pan, add salt and mix well. Cover the pan and cook until the oil separates from the gravy. (this may take up to 5 minutes).
salt to taste
Add the spices and sauté for 20 seconds.
¼ tsp turmeric powder, 1 tsp kashmiri red chili powder, ½ tbsp coriander powder, ½ tsp cumin powder
Add green peas, pour water to adjust consistency, cover, and partially cook green peas for 2-3 minutes on low-medium heat.
200 gm green peas, water
Taste for salt and adjust if necessary. Add garam masala, mix and cook for a minute.
½ tsp garam masala
Add paneer cubes and gently mix. Cover and cook paneer for 4-5 minutes on low heat until paneer soft and the curry semi-thick.
250 gm paneer
Lastly, crush and add Kasuri methi in along with butter, and give the curry a gently mix.
1 tsp kasuri methi, 1 tbsp butter
Serve warm with rotis, naan, chapati, ghee rice, or plain steamed rice. Enjoy!