Put a nonstick pan on medium flame and Dry roast cinnamon, cardamom,mustard seeds, fenugreek seeds, cumin and dry red chillies .
Grind these roasted masalas in a mixer to make balti masala.
In a small bowl mix coriander powder, turmeric powder, red chilli powder, black pepper powder and keep aside.
In a round bottom balti dish or pan heat some oil.
Add chopped onions and saute well.
Now add green chilli and ginger paste and keep stirring till the onions are slightly cooked( about 2-3 minutes on high flame.)
Add chopped tomatoes and tomato puree and mix well.
Put 3 tablespoons of the balti masala prepared from toasted masalas.
Mix well and add a little water ( about 2 tablespoons).
When this dry gravy looks dark and roasted add the diced paneer and stir well.
Sprinkle some salt to taste, add some water and let it cook for 2-3 minutes.
Now add vinegar and a pinch of dried fenugreek leaves.
Stir and cook for another 2 minutes.
Take it off heat and garnish with some fresh coriander.
Serve hot with crispy parathas, steamed rice and some fresh salad.