Start by prepping the ingredients. Chop the paneer into cubes, and finely dice the onion.
In a wok or kadai, heat vegetable oil. Add the ginger garlic paste and saute for a minute until aromatic. Add the chopped onion and whole cumin (jeera) and saute until onion turns translucent.
Add the tomato puree, along with 1/2 cup water, mix and simmer on medium heat for 2 minutes.
Add the spice powders, followed by peas.
Crush the kasuri methi in your palms and add it.
Finally add the paneer, followed by salt to season.
Mix it all well, and if the gravy is too thick, add a little water.
Cover with a lid, and let it simmer for 8-10 minutes.
Once the gravy is cooked, serve it hot with rotis or parathas or naan.