Grind all the ingredients marked for grinding in the mixer and grind to a very fine paste. Set aside.
In a thick kadhai/wok heat the oil add the jeera/cumin and let it splutter.
Add the ground masala paste and sauté for 5-10 minutes on medium to low flame till the oil separates from the ground masala. Since the stuff splatters a lot I used a lid and partially covered the masala.
Add the dry masala powders and stir well till the masala are incorporated in the masala.
Add the cream and stir in.
Next add the peas, water (about 1 cup) and salt. Mix well. Cover and cook till the peas soften.
Add more water if needed the consistency should be neither too thin nor thick. I prefer to add less water then adjust the consistency.
Add the paneer/cottage cheese cubes and boil for a minute or 2. Remember the paneer/cottage cheese hardens on cooking for a longer period.
Adjust the seasonings and then garnish with chopped coriander leaves.