Rub the paneer block with salt, chili powder, garam masala, olive oil, and lemon juice. Heat a grilling pan and lightly brush it with some olive oil. Place the block of paneer on it. Grill on both sides until there are brown grill marks.
Transfer the paneer to a plate and cut them into cubes.
Heat oil in a small pan and add garlic. Saute for 2-3 minutes, until they are golden brown. Add the dried red chili and saute for a few more seconds. Turn off the heat and let it cool down. Transfer to a blender along with the oil and blend into a slightly coarse paste. Transfer the garlic-chili paste to a bowl and add mayonnaise, green onions, lemon juice, and salt. Whisk well.
Slice the red onions, bell peppers, and cabbage. Dice the cucumber and cut the cherry tomatoes into quarters. Place the salad veggies in a large mixing bowl or salad bowl.
Reserve 2 tablespoons of the dressing and add the remaining dressing to the salad veggies. Give it a good mix. Place the paneer cubes and top with the reserved dressing.
Toss everything gently, taking care not to crumble the paneer. Serve immediately.