Cut paneer into cubes to your desired size. Smear 1/4th tsp salt and set aside for 5 minutes. Meanwhile make a paste of cashewnuts, sesame seeds, malai,2 roughly chopped tomatoes, and 1 to 2 green chilies. Heat 2 tsp oil in a non-stick pan and lightly fry the paneer cubes flipping when one side achieves a light brown tinge.

Set aside the lightly fried paneer cubes. Make a paste of ginger, chopped tomatoes, green chilies,cashewnuts, and sesame seeds along with 1 tsp malai. Add 1 tbsp more oil and clarified butter to the remaining oil. Heat oil and sprinkle cumin seeds, half crushed whole garam masala. When they splutter, add asafoetida.

Toss and add the ground paste and the rest of the dry masalas and kasoori methi. Add salt and 1/4 th tsp sugar to taste. Saute till oil leaves the sides. Meanwhile, parboil green peas in 1 cup water with 1/4 th tsp salt. Dry up the water in the peas. Add the peas to the sautéed gravy and stir to mix well. Add a cup of water or as needed and boil till the masala and peas are cooked.

Add the paneer and mix lightly. Boil for 2 minutes and garnish with chopped cilantro, ginger julienne, and a drizzle of fresh cream. Serve hot as a side with roti/paratha, naan, or steamed or jeera rice for lunch or dinner.