Never compromise on few ingredients to make this gravy, like kasuri methi, fresh cream and kashmiri red chilli powder(for the colour of the gravy)!
Add chilli powder and kasuri methi, according to your taste. add little salt, kasuri methi may have salt sometimes.
If you are serving the gravy little late, it is better to add the paneer just an hour before serving. otherwise the paneer get's sour with the tanginess of tomatoes.
To de-frost the paneer, put them in warm water and let it rest for about 10-15 mins.