Preheat oven to 425 degrees.
Cut the stem off the pumpkin and cut the pumpkin in half lengthwise.
Scrape off the seeds.
Cut the pumpkin into fourths.
Put the pumpkin skin facing down onto the baking tray or foil.
Spray the top of the pumpkin with 1 tsp oil or enough cooking spray to coat the top of the pumpkin and put it in the oven for 25 minutes.
Soak the cashews in water.
Soak the peas in water.
While the pumpkin is cooking, heat 1 tbsp oil in a pan.
Mix the spices listed under paneer in the recipe.
When the oil is hot, add the paneer cubes and all the spices for paneer that you just mixed and stir so that all the cubes are coated with spices.
Saute for several minutes, stirring occasionally until most of the paneer cubes are slightly yellow or brown on the outside. Turn off stove and set aside paneer.
Once the pumpkin is done, remove from oven and cool. When cool, cut into cubes and scoop out from peel.
Add 2 tbsp oil, asafoetida, cardamom, bay leaf, cinnamon stick and cloves to the pan.
Turn on the stove to medium heat.
Once the spices are popping, lower heat, add onions and stir.
Cover the onions.
When the onions are soft, add the pumpkin, garlic, cashews, tomatoes, ginger and 1/4 cup water and stir.
Cover on low heat 5 minutes. Uncover a few times and stir.
Remove bay leaf and cinnamon stick and add mixture to food processor with 1/2 cup water.
Puree into a gravy.
Add 1/2 cup water to pan and transfer the pureed mixture to the pan.
Add paneer, peas, garam masala and 1 1/2 tsp salt and bring to a boil.
Reduce heat to low. Add 1/2 cup water and cover for 10 minutes.
Stir and serve.
