Now in a pan add, half cup water. Add onion pieces, ginger pieces, garlic pods, green chilli, melon seeds and cashews. Now turn on the gas, cover the pan and let them boil on a low flame until the onion becomes tender and translucent in colour, as shown below.

Now let it cool down completely. Then transfer it into a mixing jar. Now add curd to it & blend it into a smooth paste. I have added curd along with the masalas at this point of time so that when you transfer this masala into a pan for frying, the curd doesn't form lumps or gets separated from the masalas.

Now heat a pan. Add some ghee in it. Then add a cinnamon stick & elaichi in it. When they starts spluttering, add the blended masalas into it. Keep the flame low or else the curd will start forming lumps. Fry the masala for 1 to 2 mins. on low flame. Now add some pepper powder to it and mix it well.

Now add half cup of cold milk to it. Mix it well, then add paneer cubes to it. Now add salt and sugar as per your taste. Mix everything well. Now add kasuri methi in it. Mix it well and cook for another 1 min. Then add cream to it. Mix everything well.

Finally add those fried veggie cubes (yellow, red bell pepper and capsicum cubes) in it. Give it a good mix. Now switch off the flame.

Now keep a katori in between the pan. Keep a charcoal piece over the gas and switch on the flame. Let it burn for about a min. Then transfer it into a small katori, as shown below. Now blow the flame once and pour a tbsp of ghee over it. Quickly cover the pan and let it stay as it for about 10 mins. Donot open the lid before the given time. After 10 mins open the lid, remove the katori & give the paneer a gentle mix.

Your dahiwale paneer is now ready to serve. Serve it hot with some naan or tandoori roti of your choice.