Instructions

Adjust oven rack 6 inches from broiler element and heat broiler. Toss 3 pounds cored and quartered vine-ripe tomatoes with 2 tablespoons vegetable oil, 2 teaspoons garam masala, and ¾ teaspoon table salt on aluminum foil–lined rimmed baking sheet, then spread into single layer over sheet. Broil on upper rack until tomatoes have released their liquid and skins are lightly charred, 15 to 25 minutes.
Meanwhile, whisk 1 tablespoon sugar, 1 tablespoon tomato paste, 1 tablespoon white wine vinegar, 1 tablespoon vegetable oil, remaining 1 teaspoon garam masala, and remaining ¼ teaspoon salt together in large bowl. Add 1 coarsely chopped large onion, 1 seeded and chopped serrano chile, 4 smashed and peeled garlic cloves, and 1 (1-inch) peeled and chopped piece ginger, and toss to coat. In separate bowl, toss 12 ounces paneer cheese, cut into ¾‐inch pieces; with remaining 1 tablespoon vegetable oil; 1 teaspoon ground coriander; 1 teaspoon ground cumin; ½ teaspoon ground turmeric; and ¼ teaspoon cayenne pepper until evenly coated.
Remove tomatoes from oven and heat oven to 450 degrees. Add onion mixture to tomatoes on sheet, drizzling any oil left in bowl over top, stir to combine, then redistribute into even layer over sheet. Roast on upper-middle rack for 15 minutes. Move vegetables to 1 side of sheet, then add paneer to empty side of sheet. Return sheet to oven and roast until onion is softened and juices have thickened slightly, 25 to 30 minutes.
Transfer paneer to serving bowl. Carefully transfer vegetable mixture and juices left in sheet to blender. Add ½ cup heavy cream and ½ cup cilantro leaves and blend until slightly chunky, about 20 seconds. Add to bowl with paneer, stirring to combine. Serve, garnishing individual bowls with plain whole-milk yogurt and remaining ½ cup cilantro leaves.