1. Heat oil in a pan and add 5-6 cashew nuts and onions. Once the onions are soft add 2 teaspoons of ginger garlic paste and cook for 1 minute.
2. Next, add 3 medium-sized tomatoes, green chili, and a teaspoon salt and cook for another 5 minutes until the tomatoes are very soft.
3. Now, blend everything to a smooth paste and keep aside.
4. Next, heat oil or ghee in a pan and add 3/4 teaspoon of cumin seeds and Kashmiri red chilli powder.
5. Add the prepared paste and mix the paste well with the chilli powder until it gives a nice colour.
6. Now, add in coriander powder, 1/4 teaspoon turmeric, fennel powder, 1 teaspoon dry fenugreek leaves, and cook for 5 minutes on medium heat.
7. Cook the paste till the oil starts to separate from the paste.
8. Now, add in 250 grams paneer and a small bowl of fresh peas or frozen peas (soak frozen peas for 15 minutes in warm water before cooking) and mix well.
9. Now, add 1 cup of warm water to the curry and cover and cook for another 5 minutes.
10. Lastly, garnish it with coriander leaves, garam masala, and fresh cream, and serve hot with roti, paratha, or rice.