Cut 250 grams of paneer into 1-inch cubes and set aside.
In a bowl, mix 200 grams of thick curd, 1 teaspoon ginger-garlic paste, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala, 1 teaspoon kasuri methi, and salt to taste. Add the paneer cubes and marinate for 30 minutes.
Heat 2 tablespoons of oil in a pan and shallow fry the marinated paneer cubes until golden brown. Remove from the pan and set aside.
In the same pan, add 1 tablespoon of oil and sauté 1 finely chopped onion until golden brown. Add 1 teaspoon ginger-garlic paste and cook for 2 minutes.
Add 2 cups of tomato puree, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala, and salt to taste. Cook for 5-7 minutes until the gravy thickens.
Add 1 cup of fresh cream and mix well. Cook for another 2-3 minutes.
Add the fried paneer cubes to the gravy and cook for 5 minutes on low heat.
Garnish with chopped coriander leaves and serve hot with naan or roti.