3 tablespoons cashew cream (1/8 cup raw cashews ground with 1/8 cup of water)
Kosher salt, to taste
Chopped coriander, to garnish
Heat oil in a large, non-stick frying pan on medium-high heat. Add the paneer cubes in one even layer, and cook for three to four minutes, stirring occasionally, until the paneer has browned on all sides. Remove from the pan and drain on a paper towel.
Add ghee to the same pan, followed by the onions, garlic, and ginger. Cook until the vegetables have softened and become slightly brown. Add turmeric, cayenne chilli powder, and ground coriander and cook for 15 seconds or until fragrant.
Add the pureed tomatoes and strained tomato sauce. Continue cooking, stirring often until the tomatoes are reduced to a thick paste, taken on a deeper colour, and the fats begin to sizzle along their edges.
Add the sugar, garam masala, kasoori methi and salt to taste. Stir, and add water to create the gravy. Add the peas, fried paneer, and cashew cream to a simmer. Cook for five to six minutes until the peas are heated and the sauce thickens slightly.
Garnish with fresh chopped coriander before serving. Enjoy!