Heat oil. Add mustard seed and cumin seed.
As soon as mustard seeds start to splutter, add paneer and stir fry for a few minutes, until golden brown.
Add tomatoes, chile, garlic, cardamom, turmeric, and ginger.
Mix and bring to a a boil. Add carrots, water and salt.
Reduce to a simmer, cover and cook for 10 minutes.
Add cilantro and mint. Adjust salt, if necessary.