Heat oil in a pan. Add ginger garlic and chilli paste. Cook for 30 seconds.

Add onion and cook for 4 to 5 minutes on slow flame.

Add tomato and cook for 5 to 6 minutes. Add cashew paste and all the masala with salt. Add methi and palak puree.

Add cream and cook. Add boiled rice and cook for 6 to 7 minutes.

Serve hot with grated cheese.