Correction: Generating clean JSON below in the final payload without any meta-comments inside the arrays. This was a mental check.

Ignore this array. Final JSON is being written below.

In a large bowl, whisk together yogurt, ginger garlic paste, half of the garam masala, half of the red chili powder, turmeric, salt, and 1 tablespoon of oil.

Add the paneer cubes to the marinade, tossing gently to coat. Let it marinate for at least 30 minutes in the refrigerator.

Heat a skillet over medium heat. Pan-fry the marinated paneer cubes until golden brown on all sides. Remove and set aside.

In the same skillet, heat the remaining oil. Add the finely chopped onions and sauté until golden brown.

Stir in the remaining ginger garlic paste, garam masala, and red chili powder. Cook for 1 minute until fragrant.

Pour in the tomato puree and simmer for 10-15 minutes until the oil starts to separate from the sauce.

Stir in the heavy cream and kasuri methi. Add the pan-fried paneer cubes back into the sauce and simmer for 3-5 minutes.

Garnish with fresh chopped cilantro and serve hot with fluffy white rice or warm naan.