Make a Puree out of tomato in a blender.
Take oil in a frying pan and add cumin, cloves, cinnamon and cardamom.
When they crackle add chopped onions and fry till golden brown.
Add ginger garlic paste, puree and stir.
Cook green peas with salt for a while and add turmeric powder, coriander powder and chillie powder.
Beat the curd to a smooth texture and stir for 2 minutes.
Reduce the burner to low temperature, stirring occassionally till gravy is thick.
Add garam masala powder and close the lid.
Cut the fresh paneer into cubes and fry in oil till golden.
Dip in cold water, squeeze the paneer and add to gravy. Take off from the fire.
Ready to serve hot.