Mix all the marination ingredients in a medium mixing bowl.
Add the paneer pieces to the bowl and mix well to coat them with the marinade. Set the bowl aside.
Heat oil in a pan over medium-high heat.
Once the oil is hot, add onions and fry them until they are slightly browned (6-8 minutes), stirring frequently.
Add ginger garlic paste and fry for 3-4 minutes until the onions are nicely browned.
Add cumin seeds and let them crackle for 4-5 seconds.
Now add pureed tomatoes and cook for 2-3 minutes. Stir frequently while cooking.
Add salt, coriander powder, chili powder, and turmeric powder, and cook until oil starts to separate from the sides of the pan.
Add some water if required. Reduce the heat to low.
Now add methi leaves and mix well.
Cover the pan and cook for 2 minutes.
Now add the marinated paneer along with the marinade and 1 cup of water and mix well.
Cover and cook for 10 minutes.
Add heavy cream and cook for another minute.
Check for salt and add more if needed. Serve hot.