Heat the oil in a wok and add the cumin seeds.
When the seeds crackle, add the onions and sauté on a high flame for 1 to 2 minutes.
Add the tomatoes, ginger garlic paste and 2 tablespoons of water.
Mix well and cook on a slow flame for 2 to 3 minutes, while stirring continuously.
Add the turmeric powder, chilli powder, paneer masala, green chillies.
Mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
Add the crumbled paneer, salt, garam masala and coriander leaves and 1 tablespoon of water.
Mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Garnish with coriander leaves. Serve hot with naan, roomali roti or Lachha paranthas
