Take a heavy bottom pan add sliced onions, cashews, garlic, green chillies and 1 glass of water boil for 12 to 15 mins.

Once boiled cool and blend with tomatoes to fine paste.

Boil methi with lots of water and salt for 10 mins, drain n keep aside.

In heavy bottom pan, add ghee, add 1tsp jeera, onion tomato paste and all dry masala's and cook on medium flame for 12 to 15 mins.

Once the masala is cooked well add methi and peas with 1 cup of water and cook for 3 to 4 mins

Next add sugar, kasuri methi, cream and paneer, give a good mix cover and cook for a min, turn off the flame

Serve hot with naan or roti.