Firstly, in a mixer jar break 100
grams of paneer and add ¾ cup of
milk. grind to smooth paste. keep aside.

In a pan heat 2 tbsp oil. add 1 tsp
cumin, 1 tbsp Kasuri methi, and chili, and
saute until the spices turn
aromatic. Then add onion and sauté until the onion shrink.

Now add ginger garlic paste and sauté it well. keeping the flame on low, add 1
tsp cumin powder, 1tsp garam
masala, 1tsp pepper powder, and
¾ tsp salt. Now add 2 tbsp coriander, and saute well. sauté on low flame until the spices turn aromatic. pour in the prepared paneer milk mixture and mix well.

Keep cooking until the gravy
thickens and the oil separates.
The white gravy base is ready. keep aside. turn off the flame Then white gravy transfer into the bowl and keep aside.
For spicy paneer: Clean the pan and heat it again add 1 tbsp oil, and 2 tbsp butter. add 1 tsp cumin seed,1 tsp Kasuri methi, and 2 tbsp sesame powder, and saute until the spices turn aromatic.

Now add paneer cubes and sauté them. Then add capsicum and onion and sauté it well.

Saute on low flame until everything
is well combined.

Finally, top the spicy paneer over
prepared paneer white gravy and serve hot with chappathi, rotti and enjoy.