||Crush together dalchini, laung and seeds of moti ilaichi on a chakla - belan. Keep the masala aside||2.
||Grind cashewnuts separately on the chakla - belan.
||Heat oil. Add grated onion and cook on low heat till oil separates and the onions turn transparent.
||Add the crushed masala and pepper powder. Cook for a few seconds.
||Add kasoori methi and malai, cook on low heat for 2 - 3 minutes till malai dries up.
||Add boiled peas and paneer.
||Add cashewnuts and cook for a few seconds.
||Add enough milk to get a thick gravy.
||Add salt and sugar to taste.