In a pan, add 1 teaspoon of cumin seeds and 1 teaspoon of white mustard seeds. Warm or roast the spices.
If you prefer a non-diet version, add 1 tablespoon of butter at this stage.
In a separate bowl, mix 2 teaspoons of tomato paste with a little water.
Add the tomato paste mixture, 200g of paneer, and 2 cups of mushrooms to the pan.
Pour in 1 cup of water and let the mixture simmer until cooked through, stirring occasionally.
Add 1 tablespoon of vegetable stock powder, 1 tablespoon of coriander paste, 1/2 teaspoon of garam masala, and 2 teaspoons of cayenne pepper to the pan.
Stir the mixture well to ensure even distribution of spices.
If desired, add cream or coconut milk at this stage and let it simmer. Stir to prevent curdling.