In a small bowl, combine 1 teaspoon fennel seeds, 1/4 teaspoon mustard seeds, 5-6 fenugreek seeds, 1 teaspoon onion seeds, 1/2 teaspoon cumin seeds, and 1/2 teaspoon asafoetida powder.
Heat 1 tablespoon of oil in a pan and add the seed mixture.
Once the seeds crackle, add 1 cup of sliced onions and sauté until they turn translucent.
Add 1 cup of cubed paneer, 1/2 teaspoon turmeric powder, 1/2 teaspoon chili powder, and 1/2 teaspoon black salt. Stir for a few minutes.
Add 3/4 cup of yogurt and 1 teaspoon of all-purpose flour. Mix well.
Stir in 3 tablespoons of chopped cilantro and salt to taste. Bring the mixture to a boil.
Serve hot with rice or rotis.