Heat oil in a non-stick frying pan or skillet over medium heat.

Add chopped or pureed onions, ginger paste, and garlic paste.

Sauté for about 5 minutes until onions turn golden brown.

Stir in the ground cumin and coriander powder.

Cook for another minute.

Add the tomato puree and cook until the oil starts to separate from the mixture, stirring occasionally.

Add the cubed cottage cheese and shelled green peas to the pan.

Sprinkle turmeric powder, chili powder, and salt over the mixture.

Stir well to combine.

Pour in half a cup of lukewarm water and stir gently.

Cover the pan and let it simmer over medium-low heat for about 15 minutes, or until the peas are tender and the flavors are well combined.

Once cooked, garnish with chopped fresh cilantro leaves before serving.