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.