Use the same pot and add butter, Shahi jeera , ginger & garlic paste, Kashmiri mirch and salt.
Fry for 1-minute then add paneer.
Fry for further 2 minutes and add the gravy. If the gravy is thick add water to make it to the thickness you want.
Boil it for further 2 minutes and sprinkle kastoori methi crushed with hands. Add a tsp of single cream.
If the tomatoes are bit sour then you can add sugar or honey . Mix. Well.
Garnish with a sprig of mint or coriander leaves.
You can serve it with tandoori roti or butter Nan.