Cut the paneer/cottage cheese into cubes and set aside. .
Take the yoghurt in a bowl; add the cornflour, red chilli powder, coriander powder, cumin powder, turmeric powder, sugar and salt (to tastto the yoghurt and whisk well till you have a smooth paste-like consistency.
In a pan/kadhai, heat the oil and 1 tablespoon butter.
Add the whole spices – black peppercorns, bay leaves, green cardamom and cook till the peppercorns splutter.
Add onion, garlic and ginger. Cook till the onions have softened and are golden brown.
Pour the yoghurt to this mixture, keeping the flame on lowest possible.
Add the green peas to this sauce.
Stirring constantly, bring the yoghurt sauce to a simmer. Add the cubed cottage cheese/paneer to this sauce and simmer for 5-7 minutes. Adjust seasoning.
Remove into a serving bowl and add a dollop of butter.