Heat 1/2 teaspoon of oil in a kadhai/wok and add cubed onions.

Cook the onions until they become translucent and set aside.

In the same kadai, add remaining oil and cumin seeds.

Wait until the cumin seeds sizzle, then add cardamom seeds and saute until a nice aroma is released.

Add lengthwise cut onions and cook until they become transparent.

Add ginger garlic paste and saute for a minute.

Add chopped tomatoes and cook until they become soft.

Add red chilli powder, coriander powder, turmeric powder, kasthuri methi, salt and garam masala powder and toss them well.

Simmer the gravy until the moisture is absorbed and oil starts leaving the sides.

Add cubed paneer and fried onions and give them a stir.

Add a dash of heavy whipping cream and simmer Paneer Do Pyaza for about 3-4 minutes.

Serve Paneer Do Pyaza as a starter or main course with chapatti/roti or whole wheat lachha paratha, Aloo Matar Sabzi and Tomato Onion Cucumber Raita.