1Heat 1 tablespoon of ghee in a large skillet over medium-high heat. Add the paneer cubes and pan-fry until golden brown on all sides. Remove and set aside.

2In the same skillet, add the remaining 1 tablespoon of ghee. Add cumin seeds and let them splutter. Then add the chopped onion and sauté until golden brown and softened, about 5-7 minutes.

3Stir in the ginger-garlic paste and cook for another minute until fragrant. Add the coriander powder, turmeric powder, and red chili powder. Cook for 30 seconds, stirring constantly to prevent burning.

4Pour in the crushed tomatoes and mix well. Add the water or vegetable broth and salt to taste. Bring the mixture to a simmer and cook for 10-12 minutes, stirring occasionally, until the gravy thickens and the oil starts to separate from the sides.

5Add the green peas and the pan-fried paneer cubes to the gravy. Stir gently to combine.

6Sprinkle in the garam masala. Cover and simmer for another 5 minutes, allowing the flavors to meld and the peas to cook through.

7Garnish generously with fresh chopped cilantro before serving.

8Serve hot with basmati rice, naan, or roti.