Heat oil or ghee in a skillet over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown.
Stir in garlic and ginger. Cook until fragrant.
Add tomato puree, turmeric, coriander powder, red chili powder, and salt. Cook until oil separates from the masala.
Add green peas and ½ cup water. Simmer for 5–7 minutes.
Gently add paneer cubes and mix carefully. Simmer for another 5 minutes.
Sprinkle garam masala and stir in cream if using.
Simmer briefly, then remove from heat.
Garnish with fresh coriander leaves.
Let rest for 5 minutes before serving.
