Heat oil in a pan over medium heat. Sizzle the onion until it’s soft and translucent, about 5 minutes.

Add garlic and ginger; cook for 30 seconds until fragrant. Don’t burn them, or you’ll ruin the vibe.

Stir in cumin and paprika. Let the spices wake up for about 30 seconds—aroma appreciation mandatory.

Pour in crushed tomatoes. Simmer for 5–7 minutes to thicken a bit and deepen the flavor.

Stir in coconut milk or cream. Bring back to a gentle simmer and let it cozy up for 2–3 minutes.

Gradually add shredded cheese, stirring constantly until melted and glossy. If you’re using mozzarella, you’ll get a nice stretch; cheddar adds a sharper note.

Season with salt. If you want extra richness, fold in a touch more cream or cheese at the end.

Finish with chopped cilantro or parsley. If you added protein earlier, ensure it’s warmed through. Taste and adjust seasoning as needed.