Heat oil in a pan and add cumin seeds to it. When seeds stop spluttering add ginger garlic paste and saute for a few seconds.
Next, add the onion and cook till it becomes translucent. Add all the spices and salt, saute for a few seconds, stirring continuously to avoid burning of spices.
Add chopped tomatoes and green chilies, mix everything and cook till tomatoes turn mushy.
Once the tomatoes are done, add frozen peas. Cover the pan and cook for 3-4 minutes or till peas are cooked.
Now, add paneer, mix and cover the pan. Cook for 2-3 minutes and then switch off the gas. Overcooking the paneer will make it chewy so avoid doing that.
Garnish with chopped coriander leaves and serve with roti, paratha or any Indian bread of your choice.
You can also use fresh green peas in this recipe, but in that case either boil them first and then use them in the dish or add them before adding the ginger garlic paste so that the peas get slightly fried in the oil. Otherwise, cooking fresh peas will take time.
Don't overcook paneer otherwise it will turn rubbery.
If you feel that your paneer bhurji has become very dry, add some milk and cook for a few minutes.