Dice onion, preparing small uniform pieces that will soften quickly.
Crumble paneer into rough sand-like bits, so it melts into the tomato base.
Chop tomato into small pieces to form a glossy base when cooked with onion.
Heat the skillet until shimmering over medium heat.
Swirl a thin coating of oil in the hot pan to carry the spices.
Sauté onion until translucent and lightly copper at the edges.
Add garlic and ginger and cook until their aromas bloom and edges color lightly.
Stir in cumin, coriander, turmeric, and chili until fragrant.
Add tomato and simmer until oil glazes the pan.
Fold in paneer until the mixture comes together and paneer gains a soft, glossy surface.
Finish with lemon juice and cilantro, tasting and adjusting with salt as needed.
Plate with naan or toast and serve hot, with a final breath of lemon if desired and enjoy.