In a bowl, combine the marination ingredients – yogurt, ginger paste, garlic paste, turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix thoroughly.

Add the paneer cubes to the marinade, ensuring an even coating. Cover the bowl and refrigerate for a minimum of 1 hour.

Once marinated, thread the paneer cubes onto skewers.

Heat a grill or grill pan over medium-high heat. Brush with oil to prevent sticking.

Grill the paneer skewers until they’re charred and slightly browned, approximately 10-12 minutes. Turn the skewers for even cooking. Remove from heat when done.

Heat vegetable oil in a large pan over medium heat. Add cumin seeds and allow them to splutter.

Sauté chopped onions until golden brown.

Incorporate ginger paste and garlic paste, cooking until the raw aroma dissipates.

Add turmeric powder, coriander powder, cumin powder, garam masala, and paprika. Toast the spices for a couple of minutes.

Pour in canned tomato sauce or puree. Cook for 5-7 minutes until the oil separates from the sauce.

Reduce heat and pour in heavy cream. Mix thoroughly.

Season with salt and adjust seasoning as needed.

Slide the grilled paneer cubes into the sauce. Simmer for 5-7 minutes to blend flavours.

Once the sauce reaches the desired consistency, turn off the heat.

Garnish with freshly chopped coriander leaves.

Serve hot with naan, roti, or rice.