Switch to low heat, add paneer cubes and bring it to a boil. Stir for a couple of minutes until it reaches the desired consistency. Transfer to a serving bowl and serve hot. The gravy thickens up really fast, so cook on low-medium heat.
Use homemade paneer for a fresh taste. Adjust the thickness of the gravy with cornstarch. Shallow fry paneer for a firmer and crispier texture. Make the gravy ahead for parties and add paneer just before serving. Reheat on the stovetop to avoid stiff and rubbery paneer.
Serve with Indian flatbreads like roti, naan, or chapati. Pair with fried rice, steamed rice, or noodles. Complement with other Indo-Chinese dishes like Chili Garlic Edamame or Cabbage Manchurian. Enjoy as a standalone appetizer or side dish.