Heat oil in a saucepan, add in the cardamom, black peppercorns and onion. Add a pinch of salt and saute for 5-7 minutes.
Add in the garlic, ginger paste, green chillies, coriander stalks and all the spice powders with 1 tsp of water. Mix well and saute for another 2 minutes, then add in the tomatoes. Cook for another 3-5 minutes.
When the tomatoes are cooked, add in the paneer.
Add coconut milk, green peas and water, adjust salt.
Mix it well, cover and cook for 5 minutes.
Garnish with coriander and serve hot with roti and rice.