In a kadai, heat 1 tablespoon of ghee or oil, add the cashews and roast them till golden brown. Transfer on to a plate and set aside.
In the same pan add makhana and roast them on very low heat for 4-5 minutes until they are crisp, keep stirring them in between so that Makhana doesn't burn. Once done transfer on to a plate and set it aside.
Heat 2 tablespoons of oil in the same pan, add onion and saute till golden brown. Add ginger, garlic, green chili, tomato, and saute till the tomatoes are soft and mushy. Turn off the flame and allow it to cool slightly.
Transfer the mixture into a blender jar with ¼ cup of water and blend to a smooth puree.
Heat remaining 1 tablespoon ghee in the same pan, add cumin seeds let them sizzle.
Add red chili powder, mix well and saute for a few seconds on medium-low flame. Adding Kashmiri red chili powder at this stage gives a nice color to the dish.
Add the prepared onion tomato puree and mix well. Cover and cook for 3-4 minutes until the oil/ghee begins to separate from the mixture.
Add turmeric powder, coriander powder, salt and mix well and saute for another minute.
Add paneer (cottage cheese), roasted makhanas, roasted cashews, green peas, 1 cup of water, stir well and simmer the curry over low heat for 5 – 6 minutes.
Lastly sprinkle garam masala powder, Kasuri methi (dried fenugreek leaves), and fresh cream and mix well. Turn off the gas.
Garnish with coriander, squeeze some lime juice and serve hot with poori, parathas or jeera rice.