Heat half the oil in a skillet over medium heat. Add cumin seeds, then stir in ground coriander, turmeric powder, red chili powder, and garam masala. Mix well, then add tomatoes, green chilies, and salt. Mix again, cover, and cook for 5-10 minutes.

Let the tomato and chili mixture cool, then blend it into a smooth paste. In the same skillet, heat the remaining oil, add the gravy, and cook until the oil separates. Add dried fenugreek leaves and boiled green peas.

Cook for 10 minutes. Add paneer cubes and mix gently. Garnish with chopped cilantro and cream.