Take paneer.add salt n red chilli powder.roast in butter for 5 min

Roast capsicum and onion too

Take Small kadai or pan, dry roast the spices for kadai masala for 3 to 4 minutes on medium heat until fragrant. Add more red chilies for a spicier masala.
Remove kadai from heat and transfer the roasted spices to a spice grinder.
Let it cool down a bit and then grind to a fine powder. Set aside.

A large kadai or any other pan, now melt butter with oil on medium heat.Add the chopped onion and saute for 3 minutes until softened. Then add the sliced green chili and ginger garlic paste and saute for another 1 to 2 minutes.
Then add the chopped tomatoes and Mix and cook for around 6 minutes until tomatoes are really. soft.Let it cool down completely and make a fine paste.

Now take other pan,add oil and butter,add the prepared paste,and cook till oil realse.Then add 3 to 4 teaspoons of the kadai masala that you prepared earlier (or add the whole thing if you like it spicy). Also add the garam masala, kashmiri red chili powder and salt..add 2 tbsp cream n cook for 5 min.

Add in the paneer and bell peppers (capsicum) and mix. Cover the pan or kadai with a lid and cook for 5 to 6 minutes on medium heat until bell peppers are slightly softened. You only want them half cooked here.
Crush kasuri methi and add to the pan.
Garnish with remaining cilantro. Serve kadai paneer with naan or paratha.