Heat the ghee in a pan over medium heat. Add cumin seeds and let them splutter.

Add the finely chopped onion and sauté until golden brown.

Add the ginger-garlic paste and slit green chilli, and sauté for another minute.

Stir in the pureed tomatoes, turmeric powder, red chilli powder, garam masala, and salt. Cook the masala for 5-7 minutes, until the oil starts to separate from the mixture.

Add the chopped methi leaves and cook for another 2-3 minutes, allowing them to soften.

Gently fold in the paneer cubes and cook for 3-4 minutes, ensuring they are well coated with the masala.

Sprinkle amchur powder over the dish and mix well.

Garnish with fresh coriander leaves and serve hot.