Heat the oil in a pan, add the ground paste and cook till it is light brown in colour.
Add the chilli powder and tomato purée and cook for a few minutes.
Add the cumin seed powder, ½ cup of water and cook for some time till the oil separates from the masala. Keep aside.
In another pan, melt the butter, add the fenugreek leaves and onions and cook till the onions are lightly browned.
Add this to the tomato gravy, along with the peas, sugar, milk, cream, paneer, garam masala and salt and allow it to come to a boil.