In a large bowl, combine whisked yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, lemon juice, 1 tablespoon vegetable oil, and salt to taste to make the marinade.
Add the paneer cubes to the marinade and gently mix to coat all pieces evenly. Cover and refrigerate for at least 20 minutes.
Heat a grill pan or non-stick skillet over medium heat. Lightly grease it with oil.
Place the marinated paneer cubes on the pan and cook for 2-3 minutes on each side until they develop light char marks. Remove and set aside.
In a large pan, heat 2 tablespoons vegetable oil over medium heat. Add cumin seeds and let them splutter.
Add the finely chopped onions and sauté until golden brown, about 6-7 minutes.
Add the tomato puree and cook for 5-6 minutes until the oil starts to separate from the masala.
Add salt to taste and 1/4 cup water. Mix well and bring to a simmer.
Add the grilled paneer cubes to the gravy and stir gently.
Add the heavy cream and crushed kasuri methi. Mix well and cook for another 3-4 minutes on low heat.
Garnish with chopped fresh coriander leaves.
Serve hot with naan, roti, or steamed basmati rice.