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Cut the paneer cheese into ½ inch cubes and place in a large bowl. Add the garam masala, ground coriander, and paprika and toss gently to combine. Set the paneer aside while you start on the sauce.
Place the onion, garlic and ginger into a food processor and blend until smooth.
Heat the oil in a large, deep pan and melt the butter in it. Add the onion mixture and cook for 4-5 minutes over medium heat until the onion starts to brown slightly.
Add the paneer to the pan and cook for 2-3 minutes.
Stir in the curry powder, paprika and ground cinnamon and continue to cook for another minute until fragrant.
Add the vegetable stock, tomato puree and passata and stir to combine. Bring to a boil, then lower the heat and simmer for 10 minutes.
Stir in the cream and simmer for another minute to allow it to heat through.
Next, stir in the chopped coriander, season to taste, and serve over rice, sprinkled with some extra coriander, if you like.