Cut the Paneer in cubes. Deseed the capsicum and cut in squares of about 1/2 inch by 1/2 inch, similarly deseed the tomato and cut it in squares as well. Peel the onion and cut in half. Separate the layers and cut the onion also in squares.

Heat a tawa/griddle, and roast dry red chilli, black pepper corns, cumin seeds and coriander seeds for about 30 seconds. Remove from heat and let cool. Roughly grind in a presell and mortar. Kadai masala is ready.

Heat 2 tbsp oil in a pan and add the paneer cubes and cook on all sides till light golden. Remove the paneer in a dish and the onions and capsicum squares; cook for about 2 minutes remove in a dish. Finally add the tomatoes and cook for 1 minute, remove in a dish. Alternatively you may skewer the paneer and vegetables on a metal skewer and roast them on open flame on a gas to get a good roasted flavor.

In a kadai, heat 3 tbsp of oil. Add a pinch of methi dana/fenugreek seeds and the prepared kadai masala. Stir for 30 seconds.
Add the chopped onions, cook till onions turn light golden. Add ginger garlic paste mix well.

Add the tomatoes and the tomato puree. Stir on low heat till the masala becomes dry.
Add the dry spice mix, and stir. Add chopped coriander and cook till oil separates.

Add ½ cup of water and bring it to a boil. Remove from fire.
At this stage you may keep it aside till serving time.

At the time of serving Heat the masala, add the paneer, capsicum, onion and tomato squares. Mix gently. Cover and let it heat for 2-3 minutes on low flame.

Serve hot, garnished with ginger juliennes along with naan, paratha or tandoori roti.