In a bowl crumble paneer with hands.

Take a pan and melt coconut oil on medium flame. Splutter cumin seeds.

Add onions and cook until they are golden brown. Add ginger garlic paste and cook until the raw smell is gone.

Once the onion and ginger garlic paste is cooked add chopped tomatoes. Add salt and cook for 2 minutes or until the tomatoes are soft.

Add all the spices and mix well. Finally add crumbled paneer and cook for another 2 minutes

Garnish with lemon juice and coriander leaf.

Serve paneer bhurji hot with roti, naan or paratha.