Cashew Yoghurt Paste

1. Heat ghee in a pan, add cardamoms in a saucepan.
2. Add and fry sliced onions until golden brown.
3. Add cashews continue to sauté for a couple of minutes then turn heat off and let them cool.
4. Using a hand blender, blend the cooled onions and nuts with yogurt to a smooth puree. Set aside.

Curry Sauce

1. Heat oil in a pot over medium heat.
2. Add and sauté bay leaf, cinnamon, cloves, and cardamom for a minute.
3. Add green chillies and ginger garlic paste, sauté until fragrant.
4. Mix in cashew yoghurt paste and tomato paste. Add hot water and combine.
5. Add salt, coriander powder, garam masala, and chili powder. Bring to a boil, then simmer covered.

Paneer and Vegetables

1. Melt butter in a separate pan and brown mushrooms. Set aside.
2. Add paneer to the curry sauce, simmer until tender, around 5 minutes
3. Add browned mushrooms and peas, cook for 3 more minutes.
4. Adjust thickness with hot water if necessary
5. Remove from heat and serve.