Melt butter in a non-stick pan on a low flame, add chopped garlic, saute for a while
Add the jeera, broken red chilies, a few pinches of haldi and mix in the crumbled paneer and cashew bits, sprinkle the garam masala, mix well and keep aside
Heat oil in a deep non-stick pan, add the chopped onions and fry till golden brown
Add the ginger-garlic-green chili paste and saute for a a minute or so
Add the dhania-jeera powder, chili powder, haldi powder, followed by the finely chopped tomatoes, saute
When the tomatoes turn pulpy add the Pav-bhaji masala, mix well and add the chopped methi leaves
Saute the methi leaves for a while and add the chopped palak, mix well and cook on a low flame
When the leafy vegetables are well done and most of the moisture is reduced, add salt, mix well, add the boiled American corn
Mix in the paneer which was seasoned and kept aside
Taste and adjust the seasoning, add a dash of lime if needed
Serve hot with rotis, millet rotis or jowar dodha