In a large Mixing Bowl, whisk together the ½ cup plain whole-milk yogurt, 1 tbsp neutral oil such as avocado or vegetable oil, 1 tbsp fresh lemon juice, 1 tsp Kashmiri red chili powder, ½ tsp garam masala, ½ tsp ground cumin, and ½ tsp fine salt. Add the 14 ⅛ g paneer cut into 1½-inch cubes cubes and gently toss until every piece is well coated. Let marinate at room temperature for at least 15 minutes, or cover and refrigerate for up to 8 hours for deeper flavor.

Position an Oven rack 6 inches from the Broiler element and preheat the Broiler to high (450°F). Arrange the marinated 14 ⅛ g paneer cut into 1½-inch cubes in a single layer on a lightly oiled Baking Sheet. Broil for 8–10 minutes, flipping once halfway through, until the 14 ⅛ g paneer cut into 1½-inch cubes is lightly charred and golden at the edges. Set aside.

Heat the 1 tbsp neutral oil such as avocado or vegetable oil or ghee in a large Skillet over medium heat. Add the diced 1 large yellow onion finely diced and cook, stirring occasionally, for 8–10 minutes until deeply golden. Add the 5 cloves garlic minced and 1 tbsp fresh ginger grated and cook for 1–2 minutes until fragrant. Stir in the 1 tsp Kashmiri red chili powder, 1 tsp ground coriander, ½ tsp ground cumin, ½ tsp garam masala, and ½ tsp ground turmeric; cook for 1 minute, stirring constantly, to bloom the spices.

Pour in the 1 can crushed tomatoes and 1 tsp granulated sugar to balance acidity. Stir well, bring to a gentle simmer, and cook uncovered for 12–15 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate at the edges. If you prefer a smoother sauce, use an Immersion Blender or transfer to a Blender and blend until silky, then return to the Skillet.

Peel and slice onions to about 1/8-inch thick — thin enough to cook quickly, thick enough to avoid scorching. Yellow or Spanish onions work best. Limit to 2 large onions per 12-inch Skillet to prevent steaming. Have your fat ready and keep a splash of water, broth, or wine nearby to deglaze if needed.

Heat a Skillet over medium to medium-high heat. Add butter, oil, or a mix and let it shimmer. Add sliced onions in large handfuls, stirring for 1–2 minutes per batch until they begin to soften — this prevents overcrowding. Once all onions are in, season with a pinch of salt. Cook over medium heat, stirring every few minutes, for 8–12 minutes total until soft, translucent, and lightly golden. To speed up softening, add 1/4 to ½ cup water or broth and cover; steam wilts the onions in a few minutes. Remove the lid once liquid evaporates and continue cooking uncovered. If the pan looks dry, deglaze with a splash of water, broth, or wine, scraping up any browned bits. Don't crank the heat — high heat burns the outside before the onions cook through.