To begin, cut the paneer into bite-sized pieces. Place them in a bowl. Add 1 ½ cups warm water with a teaspoon of salt. Mix well. Cover and keep aside.
Heat oil in a pan. Add in finely chopped onion s and green chillies. Saute until the onions are translucent.
Add in ginger-garlic paste. Saute for a minute. Do not brown.
Add in the tomato puree and tomato sauce. Mix.
Next, add in salt and Kashmiri red chilli powder. Mix.
Now, add cream and mix well.
Drain the paneer pieces and add. Mix until they are well coated. Finally, add in garam masala powder and mix.
Cover with a lid and simmer on low heat until you can see oil on the surface.
The Paneer Tomato Masala is ready to serve. Garnish with chopped coriander leaves and garam masala. And serve with lachcha paranthas or naans.