Mix Greek yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, and salt in a bowl. Add paneer and marinate for 30 minutes.

Heat oil in a skillet or grill pan and cook marinated paneer until golden brown. Set aside.

In a pan, melt butter and add cumin seeds. Sauté until aromatic, then stir in ginger-garlic paste and tomato puree. Cook until the oil separates.

Add coriander powder, chili powder, salt, and a bit of water. Cook until thickened.

Lower heat and add heavy cream and crushed kasuri methi. Simmer gently.

Add grilled paneer to the sauce and simmer a few more minutes. Garnish with cilantro before serving.