Heat a dash of oil in a large frying pan, and add the diced paneer in a single layer. Cook over a medium-high heat for 5 minutes, turning the pieces of cheese regularly, until golden brown.
In a separate frying pan, heat another dash of oil. Add the diced onion and minced garlic, and cook over a medium heat for a few minutes, until soft and translucent. Add the spices, and cook for 1 more minute, stirring regularly. Next add the tinned tomatoes, and bring to a gentle simmer.
Using an immersion blender, carefully blend the tomato curry sauce to your desired smoothness.
Add the cream, frozen peas and sugar, along with a generous pinch of salt and pepper. Bring to a gentle simmer again, and cook for a few minutes until the peas are defrosted. Add the fried paneer, and serve topped with some chopped coriander (cilantro).