Add cumin seeds and allow them to sputter for about a minute.
Add chopped onions, ginger, garlic and green chillies.
Saute for about 10 minutes till golden brown.
Add tomatoes and turmeric powder and cook for another 6-8 minutes till everything turns mushy.
Now cool this mix, add soaked cashews and blend to a smooth, creamy paste.
Heat the pan and put this masala paste back in.
Add some water and mix.
Now add garam masala, coriander powder, chilli powder (optional) and crushed kasuri methi with salt. Taste and adjust seasoning.
Heat for a couple of minutes and add peas. Thaw the peas if using frozen ones. Cook on medium heat till peas are cooked through. Takes about 5-7 minutes.
Now add paneer cubes. Cook for a couple of minutes well till they are heated through.
Don't cook them too much or they become hard and stringy.
Taste and adjust for salt and spice.
Take off the heat and garnish with chopped coriander leaves.
Serve with rotis, parathas or rice.
Notes
Some people like to shallow or deep fry the paneer or cottage cheese pieces. I prefer the softer, moist non-fried pieces. Go by your taste.I prefer to saute chopped onion, garlic, ginger and tomatoes and then make a paste instead of making a paste of raw ingredients and then sauteing it. There is a difference in taste in both the methods and I prefer the former.You can add cream to make the curry richer if you like.