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Heat 2 tablespoons of oil in a pan and add onion, ginger, garlic, green chilli and saute for a 5-6 minutes till the onions are translucent.
Add tomatoes and mix. Cover and cook for 5-7 minutes till the tomatoes are cooked through.
Allow this to cool and transfer to a mixer. Puree this mixture into a smooth paste. Add 1-2 tablespoons of water if required.
Heat a tablespoon of oil in the pan add cumin seeds. Once they start to splutter add red chilli powder, turmeric powder and coriander powder along with 2 tablespoons of water.
Cook for 30 seconds and add the blended paste. Mix to combine and cook this for 7-8 minutes or till the oil starts to separate. Turn off the flame.
Whisk yogurt in a bowl, and add the onion tomato mixture one tablespoon at a time to the bowl, mixing well after each time. After 3-4 tablespoons, transfer the yogurt mixture into the pan. This method helps avoid the yogurt curdling.
Add ½ - 1 cup water and salt and bring this to a simmer. (I used ¾ cup of water)
Switch the flame back on and add peas. Mix and simmer for 5 minutes.
Add garam masala, kasuri methi and paneer. Mix and simmer for 3 more minutes. Top with chopped coriander and serve hot.