Gently sauté the paneer cubes in the oil over medium heat for 2-3 minutes until lightly golden, then remove and soak in warm water for 5 minutes, drain and set aside.
In the same pan, add the ghee. Add the cumin seeds, cinnamon stick, cardamom pods and cloves; sauté for about 30 seconds until fragrant.
Add the chopped onion and cook over medium-low heat for 6-7 minutes until softened and beginning to turn light golden.
Stir in the ginger and garlic paste and cook for 1 minute until aromatic.
Add the chopped tomatoes, cook for 5 minutes until the tomatoes soften.
Add the spices and cook on medium heat for 3-4 minutes until the oil begins to separate from the masala.
Pour in the water and stir to form a smooth gravy. Bring to a gentle simmer.
Add the green peas and simmer for 4 minutes, then add the drained paneer cubes and gently mix. Simmer for another 3 minutes.
Stir in the light cream (if using), then sprinkle the crushed dried fenugreek and chopped fresh coriander. Adjust salt to taste and cook for a final 1 minute.
Serve hot with roti, naan or steamed rice.
