Cut the Paneer into cubes and lightly deep fry it and drop it in hot water with salt in a bowl.in this way your paneer is not chewy after frying.

Roast the coriander seeds and whole dry chillies and grind it and keep aside to add later on.

Take little oil in a kadai (use the same oil in which you fried the Paneer), add the chopped onions and saute it for few minutes.when it starts browning add ginger garlic paste and tomato and mix it well, if required add little hot water so that it doesn't burn.and bhunno it.add salt too.

Add Turmeric, Kashmiri red chilli powder, Cummin powder and mix well..add water when needed.after few minutes add the roasted and grinded coriander and red chilli.and mix well and cook and bhunno till the oil starts separating from the gravy. Add the fried and soaked Paneer and mix it with gentle hand.add water as required (don't add too much). Add the Kasuri methi and Garam masala powder and let it cook for about 5 minutes.

Check consistency of the gravy you want and adjust accordingly.check salt too. Once done.serve it top it with fresh cream and Kasuri methi (optional). Bon Appetite!