This is such a classic, but somehow I never think of making it. Thankfully, I got L. to make Paneer while I was traveling, and we had to figure out a quick dinner after I got back, so this worked out perfect!
Make paneer from about 1/2 gallon of milk, using a lime. L. managed to get a super smooth, creamy consistency...(note to self: ask him to make it next time).
Heat about 2 tbsp of oil in a kadai. Add some cumin seeds, 1 smallish (by US standard) chopped, red onion, about 3-4 small cloves of garlic (use only 2 if normal big size), also chopped, about half an inch of fresh ginger, finely chopped, and saute everything till onion browns slightly on the edge (you want a little crunch in the end). Now, add a handful of finely chopped cilantro leaves, saute for a few seconds, add corriander powder (not a lot, maybe a tsp), 1/2 tsp turmeric, 1/2 tsp paprika, 1 tsp amchoor (if cooking for L.), and saute till the spices are fragrant (just a few more seconds), then add finely chopped tomatoes (1 normal size should do). Saute till the tomatoes dry up a little. Add enough salt for the entire dish, and then add the crumbled paneer. Mix, and then leave on a medium flame for a couple of mins. Serve warm with lime of the side.