Cut the paneer into large pieces.

Heat a wok or large skillet and dry roast all the whole spices. Let them cool, then grind them into a powder.

Heat oil in the wok and fry the paneer pieces. Remove and set aside on a plate.

Sauté the diced onions and bell peppers for 2 minutes, then remove and set aside.

Add ginger and garlic to the oil and sauté. Add the sliced onions and fry for 2-3 minutes, then add the chopped tomatoes and cook for another 3-4 minutes.

Turn off the heat, transfer everything to a plate, let it cool, then blend into a fine paste.

Clean the wok, add oil, and heat. Add the onion-tomato paste and sauté for 2 minutes.

Add salt, red chili powder, and garam masala. Sauté for 1 minute, then add the ground whole spices and cook for another 2 minutes.

Add cream or malai and a little water. Cook for 1-2 minutes.

Add the paneer, diced bell peppers, and onions. Mix well and cook for 5 minutes, then turn off the heat.

Serve hot with roti, paratha, or naan.