Boil 200 grams of pasta (penne or fusilli) in a large pot of salted water until al dente. Drain and set aside.
In a bowl, mix 200 grams of cubed paneer with 1/2 cup of thick curd, 1 teaspoon of ginger-garlic paste, 1/2 teaspoon of red chili powder, 1/2 teaspoon of garam masala, 1/2 teaspoon of turmeric powder, and salt to taste. Marinate for 20 minutes.
Heat 2 tablespoons of oil in a non-stick pan and grill the marinated paneer cubes until golden brown on all sides. Remove from the pan and set aside.
In the same pan, add 1 tablespoon of oil and sauté 1 finely chopped onion until translucent. Add 1 teaspoon of ginger-garlic paste and cook for 1 minute.
Add 1 cup of tomato puree, 1/2 teaspoon of red chili powder, 1/2 teaspoon of garam masala, and salt to taste. Cook for 5-7 minutes until the sauce thickens.
Stir in 1/2 cup of fresh cream and cook for another 2 minutes.
Add the cooked pasta and grilled paneer cubes to the sauce. Mix well and cook for 2-3 minutes until heated through.
Garnish with chopped coriander leaves and serve hot.