Prepare the Paneer:

If you prefer, lightly fry the paneer cubes in a tablespoon of oil until they are golden brown. Set aside on paper towels to drain excess o

Cook the Peas:

If using fresh peas, boil them until they are tender. If using frozen peas, thaw them before use.

Make the Masala:

In a pan, heat oil or ghee. Add the chopped onions and sauté until they turn golden brown.
Add the ginger-garlic paste and green chilies, sautéing until the raw smell disappears.
Stir in the pureed tomatoes and cook until the oil begins to separate from the masala.
Add turmeric, coriander, cumin, and red chili powders, and salt. Mix well and cook for a couple of minutes.

Combine Ingredients:

Add the cooked or thawed peas to the masala. Add water to reach your desired consistency and bring it to a boil.
Add the paneer cubes and simmer for 5-7 minutes, allowing the paneer to absorb the flavors.

Final Touches:

Sprinkle garam masala over the curry and mix gently. If desired, swirl in the cream for a richer taste.

Garnish and Serve:

Garnish with chopped coriander leaves. Serve hot with rice, naan, or roti.