Prepare the marination using the listed ingredients.

Add paneer, onion and capsicum and fold well so the masala is coated evenly on all the pieces.
Cover the bowl, and refrigerate for an hour.

Thread the paneer cubes, onion and capsicum pieces carefully in a wooden skewer.
Heat 1 tsp oil in a pan and fry the paneer till all the sides are browned turning occasionally.
masala of the curry

Whisk the curd till smooth and keep aside.
Heat the remaining oil in a pan and add the onion, tomatoes, ginger and garlic pieces and sauté till it turns pinkish brown.

Keep the masala aside to cool off a bit and then puree it coarsely.
In the meanwhile, heat ghee in the same pan.

Add in the onion tomato puree and let the masala cook for 3-4 minutes.
Add in all the spices with 1/2 tsp salt, stir well so that the spices are incorporated in the masala paste evenly.

Cook this for another 5 minutes till you see the oil leaving the sides.
Add 1/4 cup of water and let the spices cook.

Then add in the curd along with almond and melon seeds paste gently stirring and mixing.
Simmer for 5 minutes till the gravy thickens and you see fat floating on top.

Check the seasoning and the consistency as per your liking.
While keeping the flame at the lowest, add the milk gently and stir.

Sprinkle kasuri methi and simmer for a further minute.
Add in the paneer and simmer on a low flame for 2 mins so that the paneer absorbs the taste from the masala.
Garnish with fresh cilantro and serve hot with naan, roti, phulka or rice.