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In a pan, heat the oil or ghee and add the cumin seeds, allowing them to sizzle for a moment.
Next, add the chopped onions and sauté until they turn golden brown.
Incorporate the garlic and ginger, stirring well to combine.
Reduce the heat to low and mix in the coriander powder, cumin powder, turmeric powder, chilli powder, garam masala, and salt.
Blend the tomatoes until smooth and pour the tomato juice into the pan.
Cook on medium-high heat until the oil begins to separate from the mixture.
Stir in the yogurt until well combined.
Add the cubed paneer along with a splash of water, then cover the pan and let it cook on low heat until the paneer becomes soft.