Measure 3 tablespoons of chopped cilantro. Blend two-thirds with 120g of chopped tomatoes, 60g of chopped onion, 1 teaspoon of chopped green chili, 1 teaspoon of chopped ginger, 1 teaspoon of chopped garlic, 10 cashews, 5 black peppercorns, 2 cloves, 1 teaspoon of coriander seeds, and 1 piece of true cinnamon, 1in / 2.5cm long. Add a splash of water if needed; blend completely smooth.
Heat 3 tablespoons of oil over medium-low heat. Let ½ teaspoon of cumin seeds sizzle. Add the paste and cook, stirring, for 10-12 minutes, until thick and the oil separates.
Stir in ¼ teaspoon of turmeric, ½ teaspoon of Kashmiri chili powder, and ¼ teaspoon of garam masala.
Add 1 cup of green peas, 1½ cups of water and salt. Cover and simmer until the peas are tender and the sauce coats a spoon.
Stir in 250g of cubed paneer and ½ teaspoon of crushed dried fenugreek leaves. Warm briefly, then turn off the heat. Add the remaining cilantro.
