In a mixing bowl, take chaat masala powder, 1/2 tsp red chili powder, 1/2 tsp ginger garlic paste, a pinch of salt and crushed kasuri methi.

Add the cubed paneer and 1/2 tsp oil to the mixing bowl.

Mix well with your finger tips till the paneer cubes are coated well with the spices.

Close with lid and let it rest for one hour.

After an hour, spread the marinated paneer cubes on a greased foil paper and grill in the oven till done. It will take just 4-5 minutes.

The cubes may appear a bit soft but by the time you get the gravy done it will become firm.

You may also use your sandwich maker with grill plates to grill or shallow fry the cubes on a griddle (tawa). Keep aside.

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.