It’s very important to use soft paneer in this recipe. If you can make homemade paneer, there is absolutely nothing like it. For store-bought, I use Sach Paneer (available online) or Nanak's Malai Paneer (available at Whole Foods and other markets). Kashmiri chili powder is a bright red chili powder that has a lovely flavor and color. It has a little heat but is not super spicy. If you don’t have any, you can combine cayenne pepper and paprika in equal portions. Kasoori methi is rather pungent and a small quantity goes a long way. It’s typically added at the end of cooking and adds a nice complexity to a dish. While not essential, I recommend trying it, if possible.