Heat a saucepan and add enough water to boil. Once the water starts boiling, add chopped onions and cashew nuts. Boil for 4-5 minutes, then strain the mixture. Transfer it to a blender, add green chilies and a little water, and grind into a smooth paste. Set aside.

Heat 2 tablespoons of oil in a kadhai or deep pan. Add cumin seeds and sauté for a few seconds until aromatic. Now, add the chopped methi leaves and fresh green peas. Sauté the mixture for 2-3 minutes until the methi softens.

Add the paneer cubes to the pan and sauté for another 2 minutes. Add salt, cumin powder, coriander powder, and garam masala. Mix everything well and let it cook for a minute.

Now, add the paste you prepared earlier to the pan. Stir well and cook for 2-3 minutes until the spices are well-blended. Add the coconut milk and a little water if the gravy seems too thick. Cover the pan and let it cook for 5-6 minutes on low heat, allowing all the flavors to blend together.

Once the gravy reaches your desired consistency, garnish with fresh coriander leaves. Serve hot with roti, paratha, or rice.