METHOD 

1. To Make The Tikkas Combine All The Ingredients For The Marinade And Whisk Well. 
    
2. Dip Paneer Cubes In The Marinade And Set Aside For Half An Hour, Preferably In The Refrigerator. Thread The Marinated Paneer Cubes Onto Skewers Put Into Tandoor Or Make It Roast In Oven.
    
   
3. Heat Oil In A Pan And Add The Coriander Whole And Red Chili . When They Sizzle And Turn Aromatic (5-10 Seconds), Add The Minced Onion.
   
   
4. When The Onions Begin To Turn A Dark Brown, Add The Ginger And Garlic. Saute For 15 Seconds.
   
   
5. Add All The Spice Powders - Red Chilli Powder, Turmeric Powder, Coriander Powder And Some Salt. Fry For 15 To 20 Seconds Until The Mixture Turns Fragrant. Take Care Not To Burn The Spice Powders By Keeping The Flame At Medium Low.
   
   
6. Add The  Tomatoes Chop And Tomato Puree Along With 1 Cup Of Water  Mix Well And Cook On Low Flame Until The Mixture Thickens - 3-4 Mins.
   
   
7. Now Add Paneer Tikka The Roast Kasuri Methi And The Cream. Mix Well, Keep Flame On Low Heat. For 10 Second.
   
   
8.  Garnish With Coriander Leaves, Ginger Julienne And Cream.