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In a large skillet over medium heat, warm 1/4 cup of the ghee. Add the cardamom and coriander and cook, stirring, for about 1 minute, until they have lightly browned. Stir in the onion, ginger, and chile and cook until the onion is translucent, 5 to 6 minutes. Increase the heat to high, add the tomatoes, and cook, stirring, until the tomatoes are wilted, 5 to 6 minutes more. Remove from the heat and let cool to room temperature.
Transfer the cooled tomato mixture to a blender and blend into a chunky sauce—it should resemble baby food. If the mixture isn’t blending well, add a few drops of water to get it going. Set the sauce aside.
In the same pan over medium-high heat, warm the remaining 2 tablespoons ghee. Add the cumin seeds and cook until they turn a medium shade of brown, about 1 minute max. Reduce the heat to low and add the bay leaves, turmeric, and asafetida (if using). Pour the sauce into the pan, add the salt, and mix well. Add the paneer, peas, and 1 cup water, cover, and cook for 10 minutes, or until the peas are warmed through and have nicely comingled with the paneer and sauce. Taste and adjust the salt, if needed. Garnish with the cilantro.