Heat oil in a deep non-stick pan, add cumin seeds and saute till color changes. Add onion, mix and saute till it turns golden brown.
Add salt, red chilli powder, coriander powder, dried fenugreek leaf powder, garam masala powder and ginger-garlic paste. Sauté for 1 minute, add tomato and saute till it turns pulpy.
Meanwhile cut paneer tikkas into triangles
Add tomato puree to the pan, mix well, cover and cook for 4-5 minutes or till oil separates. Add sufficient water and mix well to make gravy. Cover and cook till oil separates again. Add lemon juice and mix well. Beat the cream lightly and add to the pan mix and cook for a few seconds.
Add paneer tikka triangles and coriander leaves, mix well and switch the heat off.
Cut off a thin slice from the top of each multigrain bun and scoop out from the center to create a deep cavity. Fill up the cavity with paneer tikka masala. Garnish with ginger strips and serve hot.
