1. While there is really no match for fresh paneer, if you are unable to find it you can very well substitute it with the frozen variety. I made this dish with Amul frozen paneer. Rinse each piece in plain water (to get rid of icicles) and soak it in salted hot water (not boiling hot but hot enough) for 30 minutes. After 30 minutes discard the water and repeat the process - soak again for another 20-30 minutes. The second time around you can soak the pieces in a solution of 1/2 cup hot milk and enough hot water to just about cover the paneer pieces. You can use this liquid instead of discarding it - do note, however that the gravy may become less spicy if you use the milk solution, so adjust the spices and other flavours accordingly.
2. If you are using frozen paneer, while adding the salt to the dish go easy on the quantity used if you are going to use the milk+water solution which already has salt in it. Always taste before adding more.
3. If you are using store bought ginger and garlic paste it may already contain salt so go easy on the addition of salt.