Blanch the tomatoes with skin on for around 4-5 minutes til skin tears. Then roughly blend till pureed and strain the seeds and skin. Yoy will have creamy tomato ppurée.

Boil the green peas for around 2-3 minutes in minimum water with little oil and salt. This is to retaine the color. Strain and pour cold water over it.

Saute the jeera and choped onions un 1 tablespoon butter or ghee till golden. add cashews and saute for another 2 minutes.

Blend this mixture with milk and chilli powder. Add the curd and blend for another 30 seconds.

In a nonstick kadai add the remaining ghee,add ginger garlic paste and saute for a minute. Add the onion curd paste and fry till oul leaves. Add the spices like coriander cumin turmeric and sugar.

Then add the rich tomato puree and smoohly stir in.add half ccup water. Add the kasuri methi powdered. Add garam masala and mix well.

Ad the final products, green peas boiled and triangle paneer cubes. Cover and cook for another 4-5 minutes. Season with salt and for color add kashmiri chilli.

Finally add coriander chpped and mix well. Pour ththe cream before serving or at the last for the special look.

Serve hot with any indian bread or rice.