Heat ghee or oil in a wide skillet over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Add the chopped onions, ginger, garlic, and green chili. Sauté for 4 to 5 minutes until the onions turn soft and light golden at the edges.

Add the chopped tomatoes, turmeric powder, Kashmiri red chili powder, and coriander powder. Cook for 4 to 6 minutes, stirring occasionally, until the tomatoes break down completely and the oil begins to glisten at the edges.

Reduce the heat to medium-low. Add the crumbled paneer, salt, and garam masala. Toss gently for 3 to 4 minutes until the paneer absorbs the spices and is heated through. Turn off the heat, garnish with chopped coriander leaves, and serve warm.