Instructions:
1. Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until they turn golden brown.
3. Add ginger-garlic paste and green chili (if using). Sauté for a minute until the raw smell disappears.
4. Add tomato puree and cook until the oil separates from the masala. This may take around 5-7 minutes.
5. Reduce the heat to low. Add turmeric powder, red chili powder, and salt. Mix well and cook for another 2 minutes.
6. Add beaten yogurt to the pan and stir continuously to prevent curdling. Cook for 2-3 minutes until the mixture thickens.
7. Add paneer cubes to the gravy and mix gently, ensuring all the pieces are coated with the masala. Cook for 3-4 minutes, allowing the paneer to absorb the flavors.
8. Finally, add garam masala and fresh cream (if using). Stir well and cook for another minute. Adjust the consistency of the gravy by adding some water if desired.
9. Garnish with fresh coriander leaves.
