1Heat ghee or oil in a large pot or Dutch oven over medium heat. Add paneer cubes and fry until lightly golden on all sides. Remove with a slotted spoon and set aside.

2In the same pot, add cumin seeds and let them sizzle for 30 seconds until fragrant. Add chopped onion and sauté until softened and translucent, about 5-7 minutes.

3Stir in minced garlic and grated ginger, cooking for another minute until aromatic. Add coriander powder, turmeric powder, Kashmiri chili powder, and garlic powder. Cook for 1 minute, stirring constantly to prevent burning.

4Pour in crushed tomatoes, coconut milk, and water/broth. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, allowing the flavors to meld.

5Stir in the drained chickpeas and the previously fried paneer. Add garam masala and season with salt to taste. Continue to simmer gently for another 5-7 minutes, uncovered, until the sauce has thickened slightly and the paneer is heated through.

6Garnish generously with fresh cilantro before serving. Serve hot with basmati rice or naan bread.