Heat half the ghee or oil in a large, heavy-based frying pan (skillet) over medium heat, add the paneer and, fry for about 5 minutes, or until golden brown all over. Remove with a slotted spoon and drain on kitchen paper (paper towels).
Heat the remaining ghee or oil in another heavy-based pan over low heat, add the paneer and all the remaining ingredients, except the garnish, season with salt and, pour in 375ml / 13fl oz (1 1/2 cups) water.
(When frying the paneer, make sure the oil is hot enough, otherwise, it may stick to the base (bottom) of the frying pan.)
Simmer over low heat for about 10 minutes, then garnish with coriander leaves.