Cut the paneer into cubes.

Take all the ingredients listed under marinade and mix together in a bowl. Add the paneer pieces into it and refrigerate for a minimum of half hour.

Meanwhile, heat oil in a kadai and add jeera and ajwain seeds. Add the ginger garlic paste and sauté well till the raw smell disappears.

Add the chopped onion and onion paste and sauté well. Cover and cook for 10 minutes on a low flame till the onion is nice and caramelized.

Add the tomatoes and cook further till the tomatoes are softened.

Heat oil in a non stick tawa and add oil to coat the surface of the tawa. Shake off any excess marinade and layer the paneer pieces and shallow fry them till brown on all sides. Do not throw away the marinade

Add the reserved marinade to the onion tomato mixture. Cover and let it cook till oil is seen on the outer surface of the curry.

Add the paneer to the curry. Add a dollop of butter and mix well. Cook on low flame for a further five minutes.

Garnish with coriander leaves and serve hot with roti, naan or any pulav.