Before you begin, when using store bought paneer, soak it in warm water for 20 minutes. Then drain the water, pat dry the paneer and cut it into small cubes.To a bowl add yogurt (make sure it's thick yogurt, if you don't have thick yogurt, drain yogurt using a strainer for few hours and then use in the recipe) and mix until smooth using a whisk.Add 1 teaspoon kashmiri red chili powder, 1 teaspoon kasuri methi and 1/4 teaspoon salt. Mix everything.