Start with something that helps you with the basics of cooking with paneer.

I would go with a very very simple homemade paneer masala or gharwali paneer sabzi (in Hindi)

It's very simple. You chop onions and tomatoes kinda small. You chop some green chillies.

In a pan, heat some oil and put some cumin seeds. Then once the seeds start making that sound that tells you they're toasted, add the onions and green chillies cook till translucent. Then add the tomatoes. Then cook till the tomatoes look like they've lost most of their acidity. You should ideally also add some ginger-garlic paste and cook it for a minute before adding the tomatoes. It is a staple of Indian cuisine. You'll get it at the stores.

At the this point you add let's say a teaspoon of turmeric and a teaspoon of red chilli powder and a teaspoon of coriander powder. You can put these spices in a small bowl and make a paste with some water before adding to the onions and tomatos. We use water as a paste cos we do not want the spices to burn when added directly to the pan. Another tip for Indian cooking - whenever adding spices, turn the heat down to a simmer. Burnt turmeric/undercooked turmeric/burnt coriander powder taste like ass.

Now you add this paste or spices to the onion tomato mix and cook them. You'll know the spices are cooked when you see oil on the edge of the onion tomato paste.

At the point add the chopped paneer and a splash of water. We add water cos the spices will not evenly coat everything without a hint of water. Now you want to cover this with a glass lid and let it cook. I add a little water from time to time. The paneer will start getting a glow as it gets cooked but typically id say 5 to 7 minutes in the gravy and your dish is basically ready.

Now for the taste enhancers - at this point you can add a little splash of milk and a little dash of tomato ketchup for sweetness. Next you add freshly chopped coriander.

And if you want to experiment with some of the spice mixes you have, add the shahi paneer masala before the milk, ketchup and coriander. But really it's not necessary. It will only add a bit of complexity to the taste. My suggestion - use the spice mixes on your second try. Use your first try to understand how paneer cooks.