For the paneer mixture:

225 g of paneer
2 green chillies finely chopped
Salt to taste

For the green peas mixture:

450 g green peas
3 tomatoes cut into big pieces
1 tablespoon fresh cream
1/2 tspn sugar
2 tablespoon ghee
salt to taste

To be ground into paste:

25 mm piece ginger
1 tablespoon chopped cashewnuts (soak in water)
1 tablespoonn poppy seeds (khus-khus) (soak in water)
2 teaspoon coriander seeds (soak in water)
1 teaspoon cumin seeds (soak in water)

For the white sauce:

1 level tablespoon plain flour (maida)
1 teacup mil
1 tablespoon butter

For the paneer mixture:

Cut the paneer into cubes.
Mix green chillies and salt with the paneer cubes very well.

For the white sauce:

Melt the butter.
Add the flour and cook on a slow flame while stirring throughout, until froth appears.
Gradually, add the milk and stir continually until the sauce thickens.

For the green peas mixture:

Add 1 tblspn water to the tomatoes and cook until soft.
Blend and take out a thick puree.
Heat the ghee and fry the paste for 2 to 3 minutes.
Add the tomato puree and green peas and cook for a few minutes.
Add the cream, sugar and salt.

How to proceed:

Mix the paneer mixture with the white sauce.
Spread the green peas mixture in a greased baking dish.
Spread the paneer mixture over it and bake in a hot oven at 230°C (450°F) for 20 minutes