Begin by gently coating the whole block of paneer with salt and red chili powder, letting it marinate for 10-15 minutes.

In a large pan, heat 2 tablespoons of oil and add cumin seeds. Once they splutter, add finely chopped onions and sauté until golden brown (5-7 minutes).

Stir in ginger-garlic paste into the sautéed onions and cook for 1-2 minutes until fragrant.

Add pureed tomatoes, coriander powder, turmeric powder, garam masala, and red chili powder. Cook until oil separates from the masala (8-10 minutes).

Add 1 cup of water and gently place the marinated paneer block into the gravy. Cover and simmer on low heat for 10-15 minutes.

Check seasoning, adding more salt if necessary. Garnish with freshly chopped cilantro and serve hot with naan, rice, or paratha.