Cut the paneer into 1-inch cubes and then soak in water and set aside until you need them.
Soak cashews in hot water for 15 minutes. Add onion, garlic, ginger, green chillies, and drained cashews to a blender jar. Blitz to make a smooth puree and set aside.
Heat butter and ghee in the pot. Temper cumin seeds. Once they splutter, add Kashmiri chilly powder, chilly powder, and turmeric powder. Fry for 30 seconds.
Now add the ground onion paste along with ½ cup of water. Saute for 5 minutes on medium flame. Add the canned tomatoes along with salt. Mix and continue to cook for 10-12 minutes.
Next goes in the green peas along with water. Bring it to a boil. Then cover the pot and cook for 15-20 minutes.
Add coriander powder, cumin powder, and cardamom powder. Mix. Add the paneer cubes and mix them into the curry. Cook for 2 minutes.
Garnish with crushed Kasuri methi, cilantro, and garam masala. Mix and take the pot off the flame. Keep the pot covered.
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