Cut the paneer into one-inch cubes.

Soak them in warm water and set aside. Let them remain in the water until needed in the recipe. This keeps them soft and prevents it from becoming chewy.

Place cashews in hot water for 15 minutes to soften them. This helps create a creamy, rich texture in the curry.

In a blender jar, add the soaked and drained cashews along with onion, garlic, ginger, and green chilies. Blitz until smooth to form a flavorful puree. Set the onion-cashew paste aside for later use.

Heat butter and ghee in a pot. Add cumin seeds and let them splutter. Then, add Kashmiri chili powder, regular chili powder, and turmeric powder. Sauté for 30 seconds to release their flavors.

Add the blended onion-cashew paste along with ½ cup of water. Sauté on medium heat for 5 minutes, stirring occasionally to prevent burning.

Stir in the canned tomatoes and salt. Cook for 10-12 minutes until the mixture thickens and the raw tomato smell disappears. Cover the pot if it starts to splutter, and stir occasionally to ensure even cooking.

Add the green peas along with water. Bring the mixture to a boil, then cover the pot and let it cook for 15-20 minutes, stirring occasionally. This allows the green peas to soften and absorb the flavors of the curry.

By now, the curry should have reduced and thickened, creating a rich and flavorful base.

Stir in coriander powder, cumin powder, and cardamom powder. Mix well to enhance the depth of flavor.

Sprinkle crushed Kasuri methi, fresh cilantro, and garam masala. Mix well, turn off the heat, and keep the pot covered for a few minutes. This helps the flavors meld together beautifully.