Heat 3 tablespoons of neutral oil over medium heat. Add ½ teaspoon of cumin seeds and let them sizzle. Add ½ cup of finely chopped onion and cook until translucent.
Stir in 1 teaspoon of ginger-garlic paste and ½ teaspoon of chopped green chili. Cook briefly until fragrant, then add 1 packed cup of finely chopped tomatoes. Cook over medium-low until soft.
Stir in ¼ teaspoon of turmeric, ½ teaspoon of red chili powder, ½ teaspoon of ground coriander, and ¼ teaspoon of garam masala for a few seconds.
Crumble 250g of paneer into the pan. Season with salt and stir over low heat for 1 minute. Fold in 3 tablespoons of chopped cilantro and serve.
