Cut paneer in cubes. Chop capsicum in dices. Peel and cut the onions in half and separate layers. Transfer hung curd in a big bowl, whip it smooth. Add all spices, gram flour, lemon juice and salt. Mix well. Add paneer cubes, capsicum and onions in it and mix properly to coat every thing well with marinade. Cover and let it marinate for minimum 1 hour in refrigerator.

While it is marinating, prepare for gravy. Blanch tomato,onion and cashew in boiling water.
Once they are blanched and cool down, peel the tomatoes and grind it in a puree. Grind and prepare paste of onion and cashew nuts.

Heat oil + ghee together and add onion cashew paste and saute it properly. Then add ginger garlic paste and saute it till the raw aroma gies away.
Further add tomato puree and saute until the fat comes on the top.

Now add all the dry spices and mix well. Now remove the pan from gas stove and add whipped curd and mix well. Add salt and water (approximately 1 cup) and stir and put again on gas stove. Let the garvy simmer for 5-7 minutes or till gravy becomes thick.

Add cream and kasuri methi(crushed)and turn off the heat after 1-2 minutes.

Now thread the marinated paneer, capsicum, onions in wooden skewers. Heat the grill pan and brush it with oil and arrange the threaded skewers. Drizzle some oil on the top.
Gently rotate the skewers time to time and cook paneer and veggies till they become crisp and brown.

Once it is pan fried, remove from the skewers and add it into prepared gravy.
Garnish with coriander and serve hot with any Indian flat bread along with onions,chillies, curd, buttermilk or your choice if condiments.