Wash and chop all vegetables into similar sizes. Cut the paneer into cubes. This helps everything cook evenly and gives every bite a balanced texture.

Heat one tablespoon of oil in a skillet. Add the paneer cubes and cook until lightly golden. Remove from the pan and place them on a clean plate.

Add the remaining oil to the skillet. Cook cauliflower, broccoli, mushrooms, and bell pepper for about six minutes until slightly tender but still colorful.

Add chopped onion to the skillet. Cook until soft. Stir in garlic and ginger. Cook one minute until fragrant and the vegetables smell rich and fresh.

Mix in garam masala, cumin, paprika, turmeric, coriander, chili powder, salt, and black pepper. Stir for one minute to release the wonderful aroma of the spices.

Add tomato paste and crushed tomatoes. Stir well until fully combined. Let the sauce simmer gently for about ten minutes so the flavors blend together.

Reduce the heat. Stir in heavy cream, yogurt, sugar, cooked paneer, and vegetables. Simmer gently for another eight minutes until everything becomes creamy and heated through.

Sprinkle fresh cilantro over the curry before serving. Enjoy with hot basmati rice, naan bread, or your favorite flatbread for a complete and comforting meal.