Happened to taste a similar kinda paneer dish at a restaurant recently. Cldnt stop dreaming about it from that time. It was bit too greasy for my liking. So made it less guilty and totally my way perfect for parathas. Store bought idli podi works better cause they have lesser dal addition and are not coarse. Even coconut podi can be replaced with the plain podi. I used up the untouched idli podi packet.
For the Masala:
3 tbsp - Idli podi / powder (reduce depending on the spiciness)
1/2 tsp - Kashmiri Chilli powder (just for color, optional)
1 tsp - Coriander powder
1 tsp - Cumin powder
1/2 tsp - Pepper powder
For the Roast:
2 tbsp - Ghee
1 no - Onion, Capsicum cubed
1 tsp - Ginger Garlic paste
1/2 cup - Tomato puree
Mix all of the dry masalas, add 1/4 water and grind it to smooth paste just to avoid burning the masalas when added dry to the ghee.
Heat ghee in a pan add the masala and cook for 2 minutes.
Add ginger garlic paste, tomato puree, salt and cook until the ghee leaves the sides approximately 7 minutes.
Add onion capsicum cubes mix it.
Add the paneer cubes, slowly mix them without breaking for a minute, sprinkle crushed kasuri methi and switch off the heat.