Heat oil in a non-stick frying pan or skillet over medium heat.

Add pureed onion and tomato, ginger paste, garlic paste, and chopped cilantro/coriander leaves to the hot oil.

Stir and cook for about 2-3 minutes until the raw aroma disappears.

Stir in cumin powder, coriander powder, turmeric powder, and chili powder.

Cook for another minute until the spices are fragrant.

Add cubed paneer (cottage cheese) to the pan.

Mix well with the onion-tomato-spice mixture.

Season with salt according to taste.

Cook for about 5 minutes, stirring occasionally, to allow the paneer to absorb the flavors of the curry.

Add chopped green chili to the pan and mix well.

Once the curry is heated through and the paneer is coated with the spices, remove the pan from the heat.

Garnish with fresh cilantro/coriander leaves before serving.

Serve hot as a main course, accompanied by rice or Indian flatbread.