Cut the paneer into 4x4 cm cubes and keep them aside.
Heat a large, wide-based pan (preferably non-stick) with oil over a medium-high heat. Once hot, add cumin seeds and let them splutter for few seconds before adding the diced onion and a pinch of salt.
Cook for 7 min or until the onion has turned golden brown. At this stage, add the ginger garlic paste and cook for 2-3 minutes to remove the raw smell. Add the tomato puree and mix well.
Add salt and the ground spices - turmeric powder, red chilli powder, coriander powder, garam masala. Let them cook on low heat for 5 minutes.
Now add 100 ml water and coconut milk and mix well. Put a lid on the pan and let this simmer for 10 mins.
Add the paneer cubes and garam masala. Be gentle while mixing everything. Let this cook for 5 more mins.
Finish this with fresh coriander leaves. Serve this warm with rice or paratha.