Dry roast all the spices in a pan on medium flame till you smell the aroma of spices. Let it cool.

Grind all the roasted spices in a grinder into fine powder.

In a pan, take 1 tbsp of oil and saute sliced onions over medium-high heat till it turns brown. Tip: Do not add salt to the onions if you want them to brown nicely.

Add chopped tomatoes, garlic, ginger and salt to it and let it cook till the mixture soften.

Once the mixture is cool, grind it to a smooth paste.

In a pan over medium heat, add some oil or dollop of butter. Saute cubed green bell pepper and onion for 2 mins. 

To it, add the onion-tomato paste and 1/2 cup of water. 

Put all the dry spices including kasoori methi to it and cook for 1 min.

Add paneer pieces to the gravy and cook it for 1 more min.

Turn off the flame and add fresh cream to it.

Serve it with soft naan or some jeera rice.