Soak cashews in water for 30 minutes. Chop onion into small pieces. Pressure cook peas (3 whistles).
In a pot heat 1 tbsp oil. Fry cut onion, cashews, garlic cloves for 10 minutes on low heat.
Let it cool for 5 minutes and blend it into a puree along with ginger and green chilies.
Heat remaining 3 tbsp oil in a pot. Add asafoetida, cumin seeds, turmeric powder, cardamom seeds, bay leaf.
Add peas and saute for a minute.
Add coriander powder, cumin powder, kasoori methi and water.
Add puree and saute for a minute.
Add milk and let the mixture boil for 5 minutes.
Add paneer cubes.
Turn off the burner and add beaten yogurt.
Turn on the gas for 5 minutes.