Roughly chop the tomatoes and blend to a smooth puree in a mixer-grinder. Set aside.

Heat oil in a kadai over medium flame until it shimmers but does not smoke.

Add the finely chopped onions and sauté, stirring frequently, until golden brown and softened.

Lower the heat slightly, stir in the ginger-garlic paste and slit green chilies, and cook until the raw smell fades.

Pour in the tomato puree, stir to combine with the onion mixture, and bring to a gentle bubble.

Cook the onion-tomato mixture uncovered, stirring occasionally, until it thickens and the oil begins to separate at the edges.

Add turmeric, red chili powder, and garam masala to the cooked base and stir well to coat evenly.

Pour in water to reach your desired gravy consistency, add the green peas, and stir to combine.

Cover and simmer on low-medium heat until the green peas are tender but still bright green.

Gently fold in the cubed paneer, taking care not to break the pieces, and season with salt to taste.

Simmer gently for a couple of minutes so the paneer soaks up the gravy’s flavor, then turn off the heat.

Drizzle with cream if using, cover, and let the curry rest for a few minutes off the heat before serving.