Heat the oil on medium heat and add the cumin seeds. When the cumin seeds start to sizzle (should happen right away if the oil is hot) add the green chillies and the ginger-garlic paste.
When the ginger-garlic is cooked (the raw smell goes away) add the onions.
Cook the onions until translucent and add the tomatoes.
Add all of the spices as well and mix well and cook.
Cook until the tomatoes look mushed and the oil starts separating out.
Add the paneer and mix well and cook for another 4-5 minutes.
Notes
Preparing the Paneer My preferred method when I cook the dish, is to make fresh paneer from scratch. It’s easier than it sounds – you just need to curdle the milk and strain out the whey from the paneer and then add it to the sauce. Follow the instructions for making Fresh Paneer until the step where you have the paneer separated from the whey.
If you’re using previously prepared paneer, you need to grate it. If the paneer was not freshly made, it is recommended to soak it in hot water for 15 minutes to soften it. It will also be much easier to grate the softened paneer.