Heat oil in a pan on medium heat.
Add ginger garlic paste and sauté for a minute or until raw aroma vanishes.
Now add finely chopped pineapple, chilli powder, garam masala, salt and sauté well.
Cook until pineapple softens, it takes around 2-3 minutes and turn off the heat.
For marinade, In a wide bowl add yogurt, turmeric powder, chilli powder, tandoori masala, salt, crushed kasuri methi (dry fenugreek leaves), carom seeds, ginger garlic paste.
Squeeze lemon juice and mix until all the spices blends well with yogurt and keep aside.
Cut paneer into about 2 inch x 2 inch squares, cut onions and mixed peppers into cubes.
Slit the paneer horizontally almost ¾ of the way down to accommodate stuffing.
Now place ½ teaspoon of pineapple mixture in the slit of each slice of paneer spreading evenly.
Add stuffed paneer, cubes of onions, mixed peppers and cherry tomatoes.
Mix gently to coat the paneer and vegetables, let it sit for at least 2 hours.