Soak the Dried Peas overnight and pressure cook till softly cooked.
Cube and toss the paneer in ghee.
Grind the onion, ginger, and garlic to smooth paste.
Heat a nonstick pan with cooking oil, saute the paste till it gets cooked. Then, add finely chopped tomatoes and continue cooking.
Now, add salt, turmeric powder and simmer for 5 mins. Next, add the cooked peas, red chili powder. Cook with lid covered for 5 mins.
After the chili powder is cooked well, add coriander powder, cumin powder, continue cooking.
When the gravy comes together like a well cooked one, with oil separated, add paneer, milk, cashew paste along with 1 cup water.
Bring to boil, then simmer, with a final sprinkling of garam masala and crushed Kasuri Methi. Cook till the gravy becomes thick.
Finally, add chopped coriander leaves.
Serve with Chapati.