Firstly, in a large kadhai heat oil and saute cumin seeds till they turn aromatic.
further add onions, green chilli and ginger-garlic paste.

Saute well till the onions turn slightly golden brown.
Now add tomatoes and saute till they turn soft and mushy.

Additionally, add ½ tsp red chilli powder, ¼ tsp turmeric, ½ tsp garam masala powder and salt to taste.
Roast the spices on low flame for a minute.

Furthermore add crumbled paneer / cottage cheese and mix gently.
Mix gently without mashing out paneer.
cover and simmer for 3 minutes till the paneer gets cooked well. Do not over cook paneer, as they turn hard and chewy.

Also add crushed kasuri methi and coriander leaves.
mix gently, making sure everything is combined well.

Prepare the capsicum, by cutting the head and removing the seeds.
now stuff 2 tbsp of prepared masala.
place them on kadhai with 3 tbsp oil.
also cover with capsicum head.

Cover and simmer for 30 minutes or bake at 180 degree celsius for 40 minutes.
cook the capsicum well or till they change in colour and also softened and shrinks little.

Now take off the head and keep aside.

Finally, serve Stuffed capsicum along with rice or roti.