First, prepare the dough for the naan. In a bowl, combine the all-purpose flour, ghee, yogurt, salt, sugar, and semolina. Mix well, then add water as needed to make a soft dough. Cover and let it rest for 15 minutes.

For the filling, grate the paneer. Finely chop the onion and add it to the paneer. Grate the ginger and add it along with all the spices and salt. Mix everything well.

Take a portion of the dough and flatten it slightly with your hands. Place 1 to 2 tablespoons of the paneer filling in the center. Gather the edges and seal, then gently flatten again and roll out lightly with a rolling pin.

Do not roll the naan too thin. Heat a skillet (tawa) over medium heat. On one side of the naan, sprinkle black sesame seeds and finely chopped cilantro or mint leaves. Brush the other side lightly with water.

Place the naan, water side down, onto the hot skillet and press gently. When the bottom turns golden, flip the skillet to cook the other side directly over the flame, or flip the naan and cook until both sides are golden. Brush with ghee and serve.

Your restaurant-style paneer tawa naan is ready. Serve hot with your favorite vegetable curry.