Heat a pan with remaining oil and butter.
Add ajwain, shah jeera and let it crackle.
Add finely chopped onions and sauté till light pink.
Add ginger garlic paste and sauté over low flame till the onion becomes light brown in color.
Keep stirring to prevent sticking to the pan.
Add coriander powder, red chili powder, mined green chilies and mix well.
Sauté till the mixture becomes dry absorbing all the oil.
Puree the tomatoes, add it to the pan and mix well.
Close partially with a lid and cook over medium flame, till the raw smell disappears and the oil separates and starts to float on top.
Add water, milk (if using), cream, garam masala powder, salt and mix well.
Close with a lid and let it come to a boil. Simmer and cook for 2 minutes. Take off fire and keep aside.
Add these grilled paneer cubes to the gravy and mix well.
If the gravy appears too thick add enough warm milk or water to get the required consistency and mix well.
Paneer tawa masala is ready.
Garnish with kasuri methi and serve piping hot with naan or rotis.