1. Grind the roasted cashews to fine powder in a mixer or spice grinder.
2. Heat oil in a saucepan.
3. Add and saute finely chopped onions till translucent.
4. Add the GGC paste, cook for few seconds. Next, tomatoes turn.
5. Cook them till they turn to mush when pressed with the back of spoon.
6. After spoon-mushing tomato pieces, stir in cashew powder, the other masala powder, salt, turmeric and chilli powder.
7. Let these cook for some time.
8. Finally add the green peas and paneer cubes, and about a cup of water.
9. Mix well and let it simmer covered for about five to ten minutes, until the sauce thickens.
10. Enjoy with rice, parathas or chapatis.

Recipe Courtesy of Mansi @ Fun and Food Blog