Melt the butter in the saucepan and add the onions and cumin seeds and cook till the onions turn translucent and soften.
Then add in the spices, tumeric, chilli powder, garam masala and coriander powder along with the ginger garlic paste and cook for 2 minutes.
Then add in the tomato puree and water and mix well and allow to cook for 10 minutes
While the sauce is simmering cut the paneer into 1/2 inch cubes and pan fry till golden brown on all sides. Once the sauce has reduced and the tartness of the puree cooked out then season it with salt, sugar and add in the kasuri methi.
Add in the cream and mix well. Finally add the paneer. Cook for another 2 minutes until thoroughly warmed and garnish with the chopped coriander.
