Heat butter in a pressure cooker until melted.

Add cumin seeds and chopped onion; sauté for 30 seconds.

Add carrot, bell pepper, ginger garlic paste, frozen peas, tomatoes, salt, biryani masala, and kitchen king masala; sauté until tomatoes turn mushy.

Stir in ketchup, pasta, and water; mix well and ensure nothing is stuck to the bottom.

Add paneer, cover, and pressure cook for 1 whistle. Then simmer on the lowest flame for 1 minute.

Allow natural pressure release, then mix well.

Sprinkle cheese, mix, and serve hot.