Put enough oil in a large non stick frying pan to coat the base and place over a moderate to high heat. Add the paneer and fry until it begins to turn golden brown, about 2-3 minutes. Remove from the oil using a slotted spoon and leave to drain on kitchen paper.
Add a little more oil to the pan and cook the cumin seeds until they start to crackle. Add the ginger and garlic and cook for 30 seconds until fragrant.
Add the ground spices and stir well, then add the chopped tomatoes and allow to cook for about 5 minutes until thick.
Add the fried paneer and the peas plus 200 ml water. Check seasoning and season to taste.
Bring to a boil then reduce heat to moderate and simmer, partially covered, for about 10 minutes, stirring occasionally.
Stir in the cream or yoghurt then remove from the heat. Leave to rest, covered, for at least 10 minutes.
Serve sprinkled with fresh coriander and a lemon wedge for seasoning.