Cut paneer to small cubes.
Grind tomato, ginger, garlic, red chilly and black pepper.
Mince cloves and cinnamon.
Heat clarified butter in a Kadai or thick bottomed pan
Add cumin, cardamom, Marathi moghu, mace and fenugreek seeds.
Wait to crackle.
Add chopped onions, toss till transculent.
Now add tomato, ginger paste and salt.
Continue cooking it on medium flame, until oil separates.
Add paneer pieces and sauté until the paneer is light brown.
Cover and cook, until it is done.
Taste and adjust the seasonings.
Remove from flame.
Garnish with freshly chopped coriander leaves.
