First, heat 2 tbsp of oil in a pan. Add 2 onions and sauté slightly.Also, add 2 tomatoes and sauté until the tomatoes soften.

Also, add 2 tomatoes and sauté until the tomatoes soften.
Cool completely, and transfer to the mixer jar.
Add 2 tbsp of cashew and grind to a smooth paste. Keep aside

In a kadai heat 2 tbsp oil and sauté 1 tsp cumin till.Now add 2 tbsp ginger garlic, 1 onion and sauté till the onions turn golden brown.
Keeping the flame on low, add ½ tsp turmeric, 1 tbsp chilli powder, ½ tsp cumin powder, 1 tsp and 1 tsp salt. Sauté till the spices turn aromatic.

Add the tomato-onion paste and kasuri methi cook until the oil separates.
Also add 1 cup peas and mix well.

Now add 1 cup of hot water and mix, adjusting the consistency as required.
Cover and cook for 5 minutes or until the curry is cooked well.

Add 2 cup paneer, ½ tsp sugar and mix well.
Simmer for 3 minutes, or until the curry is cooked well.

Now add ½ tsp garam masala, 2 tbsp cream and 2 tbsp coriander. Mix well