Heat a pressure cooker up over medium-high heat and add oil.

Once oil it hot, add cumin.

Once the cumin starts splattering, add ginger. Stir a few times.

Add onions. Sauté until translucent.

Add the tomatoes, salt, haldi, and red chili powder. Sautee until the tomatoes are cooked down.

Add 1/4 cup water and mix with the gravy. This will help thicken the gravy a bit.

Add peas and 1 cup water. Put the cooker lid on and cook until one whistle sounds.

Turn heat off and allow steam to escape naturally.

Once the lid comes off easily (i.e. steam has all escaped), add paneer and garam masala. Simmer for 2-3 minutes so the paneer absorbs the flavor from the gravy. If you prefer a thicker gravy, simmer for longer. If you prefer a thinner gravy, add water. Taste and adjust salt according to your preference at this point.

Turn the heat off and garnish with chopped cilantro.