Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl . Cover and leave to marinate for an hour.
Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent. Add turmeric powder, yogurt, milk and the remaining coriander. Stir for a few minutes till the sauce thickens.
Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
Serve hot garnished with fresh coriander with your choice of Indian bread or rice.