Heat oil in a large heavy bottomed pan on medium heat and add in cumin seeds. As soon as it starts to sizzle, add in onion and fry for 2-3 minutes till lightly browned.
Add ginger, garlic and spices, and fry for a few seconds till fragrant. Stir in the tomato puree and combine well with the onion and spices.
Mix in the paneer cubes and cook covered for 2-3 minutes on low heat. Stir in frozen peas, dried fenugreek leaves and salt, and cook covered for another 3-5 minutes. If you prefer it a bit more saucy, add some water and bring it to a slow simmer.
Serve hot with fresh rotis or a side of rice.