For the masala paste
Grind all the ingredients mentioned under masala paste to a smooth paste.
Heat oil in pan and splutter the cumin seeds. Add the masala paste and sauté for ten to twelve minutes until the oil separates from the mix.
Add the spice powders and stir well. Mix in the peas along with cream.
Add salt to taste and 1 cup of water. Close the lid and cook the peas until they become soft. If the curry becomes dry, add more water.
Add the paneer cubes and cook for a couple of minutes (any longer and the cubes may become hard and brittle). Switch off the flame and garnish with coriander leaves.
By Ria Samuel