Cut the paneer into rectangular cubes.

Fry the paneer cubes on both sides until they have a smoky flavor, then set aside. Dice the tomatoes and bell peppers. Make a paste by blending the onion and garlic together.

Heat oil in a skillet. Add asafoetida, cumin seeds, and bay leaf, and let them sizzle. Add the onion-garlic paste and sauté.

Add turmeric, ground coriander, Kashmiri red chili powder, and garam masala to the sautéed paste. Cook the spices well.

Once the spices are cooked and the oil separates, add the diced tomatoes and bell peppers. Add salt, cover, and cook until the vegetables are tender.

When the vegetables are cooked, add dried fenugreek leaves. Stir in the paneer cubes and mix well to make the gravy.

Add a little fresh cream to the paneer, mix, cover, and cook until it comes to a boil.

Your Gravy Paneer Tikka Masala is ready. Serve hot with naan, tandoori roti, rumali roti, or pulao.