Heat the oil in a large pan, add the cumin seeds and cardamom pods - toast for 30 seconds on high. Lower to a medium heat and add the onions. Fry these ingredients together slowly, stirring every 20 seconds.
Blend the garlic, chilli, ginger and tomato for10 seconds. Add the wine and passata and blend until smooth. Add the cubed paneer to the caramelising onions and stir until the cheese has browned slightly.
Then, add the blended ingredients to the pan and stir slowly. Place lid on pan and cook the sauce down for 10 mins on a low heat.
Remove lid from pan and turn the heat up to medium. Add the peas, stirring into the sauce slowly. Add the remaining spices and juices and place the lid on the pan again.
Grab a frying pan and turn the heat on high, adding a ¼ knob of butter. Throw in some chopped coriander and ¼ tbsp of garlic powder. Stir these in with the butter and lay a pitta bread over the top. Flip the pitta bread repeatedly until crisped on both sides. Repeat this with the other 3 pittas.
Return to the paneer curry and sprinkle the remaining coriander over the top. Serve immediately and enjoy!