Mix all masala powders (chilli, coriander, turmeric and garam masala) with 2-3 tbsp water and make a thick paste.

Heat oil in a deep and wide pan. Add sliced onion, when it browns, add crushed ginger & garlic and green chilli. Cook for 2-3 mins. Add masala paste. Mix well. Add 1-2 tbsp hot water to incorporate the masala with the onion mixture. Cook till oil starts appearing 2-4 mins.

Add paneer pieces and mix well. Add thick coconut milk and mix. Cover and cook for 4-5 mins.

Heat oil in a small pan. Add mustard and fenugreek seeds. Once it crackles add sliced small onion & curry leaves. Fry till the onion becomes golden brown and switch off the flame. Add this to the paneer curry. Let the curry rest for 20-25 mins, for the flavour to settle in.