Start by cooking the basmati rice following the packet instructions.

For the curry, heat oil in a pan over medium heat. Add cubes of paneer and fry until golden brown on all sides. Remove the paneer and set aside.

In the same pan, add more oil if needed, and cook the onions until they're soft and golden.

Stir in minced garlic and ginger, cooking for another minute until aromatic.

Add ground spices like turmeric, coriander, cumin, and garam masala. Cook for a few seconds until they release their fragrances.

Pour in chopped tomatoes and a splash of water, simmering the sauce for 25 minutes until it thickens.

Serve the paneer curry over the cooked basmati rice, garnished with fresh cilantro if desired.