Place the cubed paneer in hot water, keep it closed till use.
Heat 3 teaspoons oil in a kadai. Temper with cumin seeds. Add minced ginger garlic and slit green chilies. Saute well for 1-2 minutes.
Add finely chopped onions and saute till the color changes slightly. Add chopped bell peppers if using. Mix and saute well.
Add chopped tomatoes, cut baby corns and mix well. Add salt, chili powder and garam masala powder.
Mix well and saute well till the tomatoes turn mushy and leave out oil for about 6-8 minutes.
Drain the cubed paneer from hot water and add to the cooked masala.
Mix well and toss well, simmer for 2 minutes. Add crushed kasuri methi, mix well and remove from flame. Serve paneer masala hot with roti/naan.