Heat oil in a pan and add the cumin seeds.

When they sizzle and turn aromatic (5-10 seconds), add the minced onion.

When the onions begin to turn a dark brown, add the ginger and garlic. Saute for 10 seconds.

Add all the spice powders - red chilli powder, turmeric powder, coriander powder and some salt.

Fry for 20 seconds until the mixture turns fragrant. Take care not to burn the spice powders by keeping the flame at medium low.

Now add the tomato paste and pureed tomatoes along with about 1 cup water.

Mix well and cook on low flame until the mixture thickens, about 3-4 mins.

Add the kasuri methi and the cream.

Mix well, keep flame on low and heat through. Don't boil the mixture for more than 5 seconds or so

Finally add the paneer tikka pieces, tandoori masala, coriander leaves (if using) and more salt if required and mix well.

Once the gravy and the paneer are heated through, remove from fire.

Garnish with ginger slivers before serving.