Wash and Microwave the peas for 5 mins.
Cube the paneer into 2 inch pieces
Boil the peeled onions along with tomato for 5 to 7 mins, and allow to cool down.
Grind to a smooth puree and keep it aside.
Heat a nonstick pan with butter, add the ginger garlic paste saute well.
After a couple of minutes, add the onion tomato puree and cook on high.
Add all the spice powder and let it get cooked well on low flame.
After 10 mins, add milk and cashew paste and combine well.
When the gravy starts to bubble, add the blanched peas, paneer, Kasuri methi, and 1/2 cup water.
Once it starts to boil, add the cream and simmer for a few minutes.
Serve with Rotis or naans.