Heat oil in a non stick kadai, add cumin seeds and sauté till light brown.
Add onions and sauté till light brown. Add ginger-garlic paste, green chilli paste, cashewnut paste and sauté for a minute.
Add hung yogurt, red chilli powder, coriander powder, turmeric powder, garam masala powder, dried mango powder, spinach purée, coriander paste, mint paste and salt and mix well.
Cut paneer into 1 inch cubes and add to the gravy. Add lemon juice and mix lightly.
Transfer into a serving bowl, sprinkle black pepper powder and serve.