Lightly dry roast and grind the cumin seeds and coriander seeds to a powder in a spice grinder or pestle and mortar and set aside.

Blend the ginger and garlic with some water to a smooth paste and set aside.

Dab any excess moisture from the paneer on kitchen paper and cut into bite size cubes.

Heat vegetable oil for shallow frying in a pan over a medium heat. Add the paneer cubes in batches and fry till light golden brown, remove and add to a bowl of warm water. Let it soak while you make the gravy.

Heat oil in a heavy bottom pot over medium heat. Add the onions and fry till golden brown, turn the heat to low and add the ginger and garlic paste. Saute well for 2 minutes stirring continuously.

Add the cumin, coriander powder along with the turmeric and chilli powder. Fry for a minute and add a bit of water to prevent burning, and continue cooking till the raw flavour of the spices is gone.

Add in the blended tomatoes, simmer the curry over a low heat for 8-10 minutes with lid on. Stir a couple of times through the cooking process.

Add 200mls water along with the sugar and salt. Continue to simmer for 5 minutes with the lid on.

Add frozen green peas along with the garam masala.

Drain the water from the paneer and add the cubes to the curry.

Stir well making sure to coat all the pieces with the sauce. Simmer for 2 minutes and turn the heat off.

Garnish with coriander and serve with paratha or pulao and raita.