Heat oil in a deep non-stick pan and sauté onions until lightly browned. Add in ginger, garlic and spices, and fry for a few seconds till fragrant.
Add in paneer cubes and stir-fry for a few minutes until the paneer starts to lightly brown along the edges. Mix in powdered almonds and sauté for another minute or two.
Stir in yogurt, peas and fenugreek leaves and cook covered for 5-6 minutes on low heat. Add in about half a cup of water, season with salt and let it simmer for another 4-5 minutes. You can add in more water depending on the consistency you prefer and let it come to a boil. Serve warm.