1. Soak cashew in 1/4 cup warm milk for 1/2 hour and grind to a fine paste.
2. Heat 2 tbls oil and butter in a pan, add ginger paste and saute for a while.
3. Now add tomato puree, cashew paste and all the spices-crushed kasoori methi, cardamom powder, chilli powder, garam masala, salt and a pinch of turmeric.
4. Saute for a while, till oil starts separating from the sides of the pan.
5. Add boiled peas and cook for 1 minute.
6. Now add paneer, garam masala and cream.
7. Cover and simmer for 5 minutes.
8. Garnish with green coriander and serve with naan or rice

Note: You can add feta cheese instead of cottage cheese.

Recipe courtesy: Maayeka