Make 2 inch by 1 inch pieces from the block of Paneer.
In a bowl mix Yogurt, Ginger garlic paste and Garam masala.
Add Paneer pieces and using very light hand, coat the paneer pieces with Yogurt marinade.
Cover with cloth or plastic wrap and let sit for 1 -2 hours.
In a large Sauté pan, heat Oil on medium heat.
Add the Cumin seeds and wait for them to crackle. Add Curry leaves and Red chilies and wait for 10 seconds.
Add Turmeric and almost immediately add the onion and sauté for 2-3 minutes while stirring occasionally.
Add the Coconut and Sauté for couple of minutes.
Remove the Coconut Mixture from the pot and set aside.
In the same pot, add the Marinated Paneer and Sauté until the yogurt has evaporated. Do not mix too many times otherwise Paneer will start crumbling.
Turn over the Paneer pieces once brown on one side and let them brown on the other side. It should not take more than 5-6 minutes.
Add the Coconut Mixture back to Paneer and mix well.
Add Salt and Black Pepper and taste. Adjust according to the taste.
Garnish with cilantro.
Serve warm with some Naan or hot Rice and chutney