Heat some oil in a pan and fry the paneer cubes until its sides turn brown. Fry them in batches so that you get an even cook and don’t over crowd the pan. Keep aside.

Into the same pan, add a little oil (if necessary) and saute the onions with a little salt on a medium flame until it starts turning translucent. Add ginger, garlic, cashews, and saute for another 2-3 minutes.

Now add the chopped tomatoes and saute until it is soft. Remove the pan from the heat and allow it to cool down. Transfer the contents of the pan to a grinder and grind into a smooth paste.

Into the same pan, add a little oil and saute spices until fragnant – jeera, cinnamon, and bay leaf. Add the above grinded paste and saute for another 2 minutes on a low flame.

Add chili powder, turmeric powder, coriander powder, garam masala, sugar, and stir fry for a minute to blend well. Add water and salt, mix well, place the lid and allow the gravy to simmer for 5 minutes. You can manage the gravy consistency per your choice at this time.

The last step is to add paneer, thawed peas, crushed fenugreek leaves, and mix gently. Cook for another 3-4 minutes on a low flame.

Remove the dish from the heat and garnish with cilantro leaves. Serve hot with naan, rice or roti.