Begin by rubbing a generous amount of salt and red chili powder onto the whole block of paneer, ensuring it's evenly coated. Let the paneer marinate for 10-15 minutes.

In a large, heavy-bottomed pan, heat 2-3 tablespoons of oil over medium heat until shimmering. Add 1 teaspoon of cumin seeds and allow them to splutter.

Introduce finely chopped onions and sauté for about 7-8 minutes until they turn golden brown.

Stir in 1-2 tablespoons of ginger-garlic paste into the pan and cook for 1-2 minutes.

Add in 2 finely chopped or pureed fresh tomatoes along with 1 teaspoon each of coriander powder, turmeric powder, garam masala, red chili powder, and salt to taste. Cook for about 5-7 minutes.

Pour in 1-2 cups of water to achieve desired gravy consistency and add marinated paneer. Let it simmer on low heat for 10-15 minutes.

Garnish with freshly chopped cilantro and serve hot with naan or steamed basmati rice.