Heat 1 tablespoon of oil in a skillet over medium heat. Add the paneer cubes and fry until light golden at the edges. Transfer the paneer to a bowl of warm water and let soak for 10 minutes, then drain.

In the same skillet, add the remaining oil. Add the cumin seeds and let them sizzle for a few seconds. Add the chopped onion and cook until soft and light golden.

Stir in the ginger garlic paste and cook for 1 minute until the raw aroma fades. Add the turmeric, chili powder, and coriander powder, followed by the tomato puree. Cook until the tomatoes soften and oil begins to separate from the edges.

Add the green peas and water to the pan. Bring to a gentle boil, then cover and simmer for 5 minutes until the peas are tender.

Stir in the drained paneer cubes and garam masala. Simmer uncovered for another 3 minutes so the paneer absorbs the flavors, then remove from heat and serve warm.