Cut the paneer into 5 x 5-cm / 2-inch pieces, then cut each piece into 1-cm / 1/2-inch slices and pat dry with kitchen paper (paper towels).
Heat the oil for shallow-frying in a deep, heavy-based pan over medium heat. Add the paneer and shallow-fry for about 10 minutes, or until golden brown. Remove the paneer with a slotted spoon and set it aside.
Reheat the oil in the same pan, add the cumin seeds, and stir-fry until they begin to splutter. Add the turmeric, cabbage, and carrots and fry for about 2-3 minutes.
Season with salt, then add the chaat masala, chopped coriander, and cook for another 5 minutes, or until the vegetables are crisp. Remove them from the pan and set them aside.
Place the paneer slices on a flat surface or tray and spread the vegetables evenly over each slice, then roll each slice into a cylindrical shape. Secure with cocktail sticks (toothpicks) at both ends to hold the filling in place. Set aside.
To make the marinade, put the hung yoghurt, ginger and garlic paste, chilli powder, salt to taste, then garam masala, ground fenugreek, lemon juice and the oil in a large shallow dish and mix well. Put the paneer rolls into the marinade and set them aside for about 1 hour.
Preheat a tandoor or charcoal grill to moderate heat, or alternatively preheat the grill (broiler) to medium.
Thread the marinated paneer rolls onto metal skewers, leaving a 2.5-cm / 1-inch gap in between each roll.
Roast in a moderately hot tandoor, over a charcoal grill or under the grill for 5-7 minutes, basting with melted butter during cooking. Cut each roll in 2-3 slices.
Serve hot with a choice of salad and chutney.