To prepare the spicy paneer curry, cut the paneer into small cubes. Mix all the ingredients for the marinade in a bowl and toss the paneer cubes gently in the marinade. Keep covered for 10-15 minutes.
Heat the oil in a pan and fry the whole spices.
Fry the onions for 8-10 minutes till golden brown. Add the sliced tomatoes and cook on a medium flame for another 3-4 minutes, till the tomatoes are mushy.
Add the gram flour. Fry it along with the cooked paste for a minute or so. Add some of the whey (or water) to the gravy, add the marinated paneer and simmer for 2-3 minutes.
The flavours of the marinade and that of the gravy will blend and release aromas. Check for salt and take off the flame.
Remove into a bowl and garnish with coriander leaves and some sliced chillies if you like.
Serve hot with phulkas, bread or steamed rice with spluttered cumin seeds.