Cut the paneer in thick long pieces. Dip it in Lukewarm water for 3-4 minutes.
Take a heavy bottom wok. Heat oil. Add cumin seeds and green chillies. Let the cumin splutter.
Add ginger garlic paste. Saute it on low heat for a minute. Add sliced onion and coriander leaves in it. Cook it for 2-3 minutes.
Add sliced tomato, capsicum and all dry ingredients. Mix it well. Cook for 3-4 minutes on high flame. Add 1/2 cup water to it. Allow it to boil.
Add malai, mix it on low flame. At last, add paneer. Mix it with the masala. Without stirring Cook on high flame for 2-3 minutes.
Paneer pieces will become light brown and crispy and will stick from the bottom. Now scrape the paneer from the bottom. Paneer khurchan masala is ready to serve.
