Instructions

1. Grind together the cashews and tomatoes and set aside.
2. In a deep bottomed vessel, heat the oil and add the onions and fry them until brown.
3. Add the turmeric and green chilli.
4. Add the cashew-tomato paste and fry until the oil oozes out on the sides.
5. Add the coriander powder, cumin powder, chilli powder, garam masala powder and dry methi powder and fry for a minute.
6. Add little water to make the gravy and add peas, salt and the diced paneer and let it cook for a couple of minutes.
7. Serve hot with biryani or naan.