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

Add the paneer cubes to the marination and coat them evenly. Cover the bowl and let it marinate in the refrigerator for at least 1 hour.

After marination, thread the marinated paneer cubes onto skewers.

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

Grill the paneer skewers until they are charred and slightly browned on all sides. This takes about 10-12 minutes. Keep turning the skewers for even cooking. Once done, remove from heat and set aside.

In a large pan, heat the vegetable oil over medium heat. Add cumin seeds and let them splutter.

Add the chopped onions and sauté until they turn golden brown.

Stir in the ginger paste and garlic paste. Cook for a minute until the raw smell disappears.

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

Pour in the canned tomato sauce or puree. Cook the mixture for 5-7 minutes until the oil starts to separate from the sauce.

Lower the heat and pour in the heavy cream. Mix well to combine.

Add salt to taste and adjust the seasoning if needed.

Gently slide the grilled paneer cubes into the gravy. Let it simmer for 5-7 minutes, allowing the flavours to meld together.

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

Garnish with freshly chopped coriander leaves.

Serve hot with naan, roti, or rice.