Cut 250 grams of paneer into thin strips and set aside.
In a bowl, mix 200 grams of thick curd, 1 teaspoon of ginger-garlic paste, 1 teaspoon of red chili powder, 1/2 teaspoon of garam masala, 1/2 teaspoon of cumin powder, 1/2 teaspoon of coriander powder, 1/4 teaspoon of turmeric powder, and salt to taste. Add the paneer strips to the marinade and let it rest for 30 minutes.
Heat 2 tablespoons of oil in a pan and shallow fry the marinated paneer strips until they are golden brown. Remove from the pan and set aside.
In a separate bowl, mix 100 grams of mayonnaise with 1 teaspoon of tomato ketchup and 1/2 teaspoon of red chili sauce to make the shawarma sauce.
Chop 1 small onion, 1 small tomato, 1 small cucumber, and a handful of fresh coriander leaves.
Warm 4 pita breads or rotis on a tawa or in a microwave for a few seconds.
Assemble the shawarma by spreading the shawarma sauce on the pita bread, placing the paneer strips, and topping with the chopped vegetables and coriander leaves. Roll the pita bread tightly and wrap it in aluminum foil or parchment paper to hold it together.