For the paneer, boil 4 l milk and 4-5 teaspoons of salt in a very large pot (approx. 8 l; alternatively, halve the amount and distribute over two pots). Remove the pot from the stove. Stir lemon juice into the milk.
Bring the milk to the boil again and simmer for about 1 minute over a low to medium heat. This will cause the milk to flocculate. Pour the flocculated milk into a cheesecloth, drain and allow to cool slightly. Squeeze the remaining liquid vigorously.
Weigh down the panelling with 2-3 kg (e.g. with a board and cans on top) and continue pressing for approx. 1 1⁄2 hours. Remove the finished panelling from the cloth and refrigerate until use.
Peel and finely dice the onions. Peel and slice the garlic. Peel ginger and grate finely. Cut the paneer into cubes. Heat 2 tablespoons of oil in a large frying pan. Fry the paneer for about 3 minutes, turning it carefully.
Heat 2 tablespoons of oil in a frying pan. Fry the onions, garlic and ginger for about 4 minutes. Season with coriander, cumin and chilli powder. Add the chopped tomatoes, bring to the boil and simmer for about 10 minutes.
Wash the cherry tomatoes, possibly halve them. After about 5 minutes, add the cherry tomatoes and cream to the pan and stir in. Carefully fold in the paneer and simmer until done. Wash the coriander, shake dry and chop coarsely.
Sprinkle on the paneer tomato pan.