Begin by seasoning your block of paneer with a generous sprinkle of salt and red chili powder. Marinate for 10-15 minutes.

In a large pan or skillet, heat approximately 2-3 tablespoons of oil over medium heat. Add cumin seeds and let them splutter for about 30 seconds. Add chopped onions and sauté until golden brown (5-7 minutes).

Stir in 1-2 tablespoons of ginger-garlic paste into the browned onions and cook for another 1-2 minutes until aromatic.

Add pureed tomatoes, coriander powder, turmeric powder, garam masala, red chili powder, and salt to the pan. Simmer for about 10-12 minutes until it thickens.

Pour in about 1 cup of water to achieve the desired consistency and stir. Add marinated paneer, cover, and simmer for another 10-15 minutes.

Garnish with freshly chopped cilantro and serve hot alongside naan or basmati rice.