• To make the masala paste, place onions, ginger, garlic, green chilies, cinnamon, tomatoes and cashew nuts in a food processor. Process to a smooth paste. Add water if required. Set aside.
• To fry paneer, heat 1 tablespoon oil in a frying pan over medium heat. Add paneer cubes in a single layer. Cook until all sides are golden and crispy. Remove from pan. Set aside.
• To the same pan, add ghee and oil. Add cumin seeds. Stir fry for 30 seconds.
• Add masala paste. Sauté, stirring occasionally, for 5-6 minutes.
• When oil separates from the masala, add ground turmeric, ground coriander and red chili powder. Sauté, stirring, for 30 seconds.
• Add green peas and cream. Season with salt. If the sauce is too thick, add water. Stir to combine. Simmer for about 5 minutes.
• Stir in paneer, garam masala, kasuri methi (dried fenugreek leaves) and chopped coriander (cilantro) leaves. Stir. Simmer for another 3 minutes.
• Garnish with coriander (cilantro) leaves. Serve with naan, paratha, roti or steamed rice.

Make this in instant pot:

• On sauté mode, fry paneer in hot oil and set side. Fry cumin seeds in oil and add masala paste. Cook for 5-6 minutes. Add ground turmeric, ground coriander and red chili powder. Stir fry for 30 seconds. Add green peas, cream and water to make sauce. Season with salt. Cover with lid and cook on high for 2 minutes. Release pressure naturally. Remove lid. Add paneer, kasuri methi, garam masala and coriander (cilantro) leaves. Turn on sauté mode. Simmer for 2 minutes. Garnish with coriander (cilantro) leaves.