Soak almonds and cashews in warm water for 10 minutes. Drain the water and puree with chopped tomatoes.
Fry chopped onions in 1/2 a teaspoon oil or oil free on a nonstick pan, puree by adding very little water.
In the same pan I added a teaspoon of oil and sauted the whole spices. Add green peas and saute until soft, cover and cook if required.
Add onion puree and saute on high flame until they leave out oil. Keep stirring constantly.
Add tomato puree and saute, on high flame. After 2 minutes add the spices and salt.
Continue cooking until it leaves out the oil. Add tablespoons of water if the gravy sticks to the bottom.
Lower the flame and add beaten curd. Curd should not be sour. Keep stirring until one boil.
Check for seasonings and also add crushed kasuri methi. I felt that I need more salt and garam masala so I added some more accordingly.
Add cubed paneer and 1/4 cup water. Cover with lid and let it cook for 2-4 minutes. Switch off flame. Leave for 3-5 minutes.
Serve with kulcha, parathas or jeera rice. They are also good for school lunch boxes.
