In the same Sauté pan, add 2 tbsp's of oil/butter. Once hot, add a bay leaf and a small cinnamon stick. Add cumin seeds and let them splutter.
Once the cumin seeds splutter, add garlic-ginger- green chili paste. Sauté it until cooked, but we don't want to brown it.
Now add the curry sauce we prepared and 1/2 cup water. Mix it well.
To this add 1/2 Tsp garam masala and kasuri methi. Let it start to bubble. Add boiled peas and cubed paneer/tofu and give it a good mix. Cook until paneer/tofu is soft.
Serve hot with Phulka/rotis (Indian Flatbread), Naan, Parathas, Jeera Rice or Plain Steamed Rice. I served it along with Ghee smeared Phulkas and side of Mint Spiced Indian Buttermilk.