Start with making the masala paste. Heat oil, add the onion, tomato, ginger garlic paste and chilli.

Saute with a pinch of salt till wilted. Switch off and allow to cool.

Put into a grinder jar along with the soaked cashews and the soaked water as required. Grind into a smooth paste.

Heat ghee in a saucepan. Splutter the cumin seeds, and briefly fry the cinnamon and bay leaf.

In a little bowl, mix the coriander, red chilli, Kashmiri chilli, turmeric and cumin powders. Add drops of water to make it to a paste.Add this into the ghee and fry for a minute - ensure not to burn!

Pour the ground masala and mix well. Add water as required. Cook the paste till oil floats on top and raw smell is gone.

Add in the paneer and green peas and cook for five minutes on simmer. Stir occassionally.

Add in the yogurt/ cream, kasuri methi and garam masala powder and give a good mix. Adjust salt accordingly.

Garnish with coriander if available and serve hot with rotis.