1. Prepare the Paneer

• • Cut the paneer into cubes. For extra flavor, you can lightly fry the paneer cubes in a little oil until golden brown, then set aside. This step is optional but adds a slight crispness to the paneer.

2. Cook the Aromatics

• • In a large pan or skillet, heat the vegetable oil or ghee over medium heat. Add the cumin seeds and cook for about 30 seconds until they start to sizzle and release their aroma.

3. Add Onion, Garlic, and Ginger

• • Add the chopped onion and sauté for 5-7 minutes until golden brown. Then, add the minced garlic, grated ginger, and chopped green chilies (if using). Cook for an additional 1-2 minutes until fragrant.

4. Add Spices

• • Stir in the ground turmeric, ground coriander, and half of the garam masala. Cook the spices for about 1 minute to bloom, releasing their full flavor.

5. Add Tomatoes and Simmer

• • Add the canned tomatoes (or fresh tomatoes) and season with a pinch of salt. Cook for 5-10 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened slightly.

6. Blend for a Smooth Sauce (Optional)

• • For a smoother sauce, you can blend the tomato mixture with a hand blender until it reaches your desired consistency. This step is optional but creates a creamier curry base.

7. Add Coconut Milk or Cream

• • Pour in the coconut milk or heavy cream, stirring to combine. Let the sauce simmer for a few minutes, allowing it to thicken and develop its rich flavor.

8. Add Paneer and Finish with Garam Masala

• • Add the paneer cubes to the sauce, gently stirring to coat them in the curry. Sprinkle the remaining garam masala over the top, and let the curry simmer for another 3-5 minutes until the paneer is heated through.

9. Garnish and Serve

• • Remove from heat and garnish with fresh chopped coriander leaves. Serve the paneer curry hot with basmati rice, naan, or roti.