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Pour oil to a hot pan and add green cardamoms (optional), ginger & garlic. Saute for a minute and add onions.
Saute until light golden for 5 to 6 mins. Add tomatoes, cashews and salt. Saute for 2 to 3 mins and cook covered until mushy and soft.
Cool this and transfer to a blender. Add the optional ingredient – yogurt or tomato paste and blend to a smooth puree.
Heat ghee or oil in the same pan. Add cinnamon & bay leaf, let sizzle in oil for a minute.
Lower the heat completely and stir in turmeric, chili powder, garam masala and coriander powder. Transfer the pureed onion tomato masala.
Saute for 2 to 3 mins until the masala comes together and turns thick. Stir in the rinsed green peas and water to make a gravy.
Bring to a boil and cook partially covered on a medium heat, until the gravy turns thick and traces of fat are visible on the gravy.
Optionally fry paneer – Spread and heat ½ tablespoon ghee in a non-stick pan and place the diced paneer. Fry on a medium high heat until golden, for 3 mins.
Crush kasuri methi in your palm and add it. Add slit deseeded green chili, sugar (both optional) and paneer. Mix and taste test to adjust salt and garam masala.
Cook for 2 mins for the paneer to heat through and turn off. Stir in the heavy cream and garnish with coriander leaves.