In a large bowl, combine yogurt, ginger garlic paste, red chili powder, turmeric powder, garam masala, ground coriander, lemon juice, and salt. Mix well to form the marinade.
Add the paneer cubes to the marinade and gently coat them. Cover and refrigerate for at least 1 hour.
Heat a grill pan or non-stick skillet over medium heat and brush with 1 tablespoon vegetable oil.
Place the marinated paneer cubes on the pan and cook for 2-3 minutes on each side until lightly charred. Remove and set aside.
In a large pan, heat 1 tablespoon butter over medium heat. Add cumin seeds, green cardamom pods, bay leaf, and cinnamon stick. Sauté for 1 minute until fragrant.
Add the finely chopped onion and cook until golden brown, about 6-7 minutes.
Pour in the pureed tomatoes and cook for 8-10 minutes, stirring occasionally, until the oil separates from the masala.
Add salt to taste and kasuri methi by crushing it between your palms. Stir well.
Add the grilled paneer cubes to the tomato gravy and mix gently.
Pour in the heavy cream and simmer the curry for 5 minutes on low heat, stirring occasionally.
Turn off the heat and garnish with chopped fresh cilantro leaves.
Serve hot with naan, roti, or steamed basmati rice.