Wash and peel the carrots, shred the carrots and keep the shredded carrots aside.

Cut the paneer into medium sized cubes, make sure to cut gently so the paneer won't crumble.

In an iron skillet (or a kadai or large pan), add 2 tablespoons of oil and layer the paneer cubes in a layer.

Sprinkle the salt over the paneer, cook in low heat for about 3 to 4 minutes or until the paneer is lightly cooked and no more sticking hard to the skillet.

Use a good quality steel spatula to flip the paneer so it will get cooked on the other side too. You can cook it in low heat for another 2 to 3 minutes.

Add the shredded carrots to the same skillet or pan, add the remaining one tablespoon of oil, add enough salt and give a good stir so the paneer, salt and carrots will get mixed up nicely.

Add the garlic powder and green chilies also to the pan, stir and cook the mixture in low heat for about 1 to 2 minutes.

Add the water to the skillet, and bring the mixture to a boil, reduce the heat to very low and cook again for another 1 to 2 minutes.

Finally add all the spices - turmeric powder, red chili powder, coriander powder, cumin seeds powder and garam masala powder to the skillet, stir every thing well and stir fry the contents for another 2 minutes or until the water is all absorbed and the stir fried paneer and carrots are well coated in the masala.