Heat ghee or oil in a large skillet over medium heat. Add the cumin seeds and listen for them to sizzle and crackle, releasing a warm aroma.
Add the minced garlic and grated ginger to the pan, stirring until fragrant, about 30 seconds, making the oil fragrant and slightly golden.
Stir in the ground coriander, turmeric, and garam masala, cooking for another 30 seconds to toast the spices and deepen their aroma.
Add the tomato puree to the skillet, stirring well to combine with the spices. Cook until the mixture begins to thicken and darken slightly, about 5 minutes, and smell sweet and savory.
Pour in the water and stir everything together, creating a smooth sauce. Bring the mixture to gentle simmer and cook for 10 minutes until it slightly reduces.
Gently add the peas, stirring to coat them with the flavorful sauce. Cover the skillet and cook for 5 minutes until the peas are tender and vibrant green.
Carefully fold in the cubed paneer, making sure each piece is coated with the sauce. Simmer uncovered for another 5 minutes, allowing the paneer to soak up flavors and the sauce to thicken slightly.
Adjust salt to taste and give everything a gentle stir. The curry should be creamy with a slight chunkiness from the peas and tender paneer.
Serve hot, garnished with fresh herbs if desired, accompanied by rice or flatbread for a complete meal.