Place the paneer in a bowl and toss with the ginger, garlic, coriander, garam masala, cumin, and salt.

Add the 5 tablespoons of yogurt and stir until the paneer pieces are evenly coated. Let marinate at room temperature for 20 minutes or refrigerate and marinate overnight. Preheat the oven to 400°F.

Line a large baking sheet with aluminum foil and coat with nonstick spray. Arrange the paneer cubes on top in an even layer, discarding any excess marinade.

Bake for 12 to 15 minutes, until the paneer is lightly golden at the edges. Remove from the oven and set aside.

While the paneer bakes, prepare the masala. Heat the coconut oil over medium-low in a large, sturdy skillet. Once hot, add the bell pepper, cauliflower, onion, ginger, garlic, salt, and pepper. Cook, stirring occasionally, for 1 minute, then increase the heat to medium and continue cooking until the vegetables are tender and the onion is translucent; about 12 to 15 minutes. Do not let the onion brown—if it starts to turn brown, reduce the heat and continue cooking until soft.

Add the tomato paste, garam masala, turmeric, and cayenne. Cook and stir constantly for 30 seconds, until very fragrant.

Add crushed tomatoes and cook, stirring occasionally, until hot, about 2 minutes.

Add the paneer and peas, and cook, stirring occasionally, until warmed through, about 2 minutes more.

Remove from heat and let cool for 1 minute. Stir in the ½ cup yogurt. Taste and add additional salt and pepper as desired. Sprinkle with cilantro and serve warm with naan bread or brown rice.