Microwave cashews in milk for 1 minute (or on stove) till softened.
Wash thoroughly methi leaves. Cut and soak them in salted water for 30 minutes. Drain water and squeeze to get rid of all moisture.
Shallow fry paneer till light golden in color. Remove and keep them immersed in warm water.
Heat oil in nonstick pan and fry the methi and green peas till methi has lost its raw smell. Remove and keep aside.
Wipe pan and heat oil again. Add sliced onion and garlic and cook till onions are light golden in color.
Add tomatoes and cook till tomatoes are mushy.
Add all the dry masalas, green chutney, and little water. Cook till water almost dries up. Cool and puree it along with cashews and milk. Add additional water to get a smooth consistency.
Wipe pan again. Add very little oil and add kasoori methi, paneer, methi, peas, and paste. Sauté.
Add salt to taste. Add milk for required gravy consistency. Simmer on low heat till all flavors are incorporated.
Finally add the cream. Adjust any seasoning according to taste.
Simmer for 5 minutes and serve with roti/naan/rice.
