Chop the Bell Pepper (1) and one of the Onion (2) to bite size cubes. Finely chop the other onion and keep aside. Dry roast Whole Coriander Seeds (2 teaspoon) and Dried Chili Pepper (3) for five minutes in medium flame. Let it cool down and grind it to a powder. Chop the Tomato (1) and put it in a mixer and puree it.
To a kadai pour Oil (1 tablespoon) and add Ginger Garlic Paste (1 teaspoon). Saute for three to four minutes and add finely chopped onion. Saute until it starts to change color. Now add the masala powder we made and Garam Masala (1/2 teaspoon). Saute until the raw smell of the masala is gone.
Add the pureed tomato and Salt (to taste). Cook until oil starts to leave.
Mean while to a pan add Oil (1 tablespoon) and add the cubed bell pepper and onion. Saute for a good five to six minutes and keep aside. Once the gravy is ready add sauteed onion bell pepper and Paneer (200 gram). Combine well and add Water (1/2 cup).
Cover and cook in low flame for four to five minutes. Add Fresh Cilantro (1 tablespoon), Fresh Cream (2 tablespoon), and Kasoori Methi Powder (1/2 teaspoon). Combine well and switch off the flame. Serve hot with rice, roti, naan etc