Take a wok, add 1 tbsp oil, heat it, fry capsicum till light brown. Keep aside.

Now add more oil in the same wok, heat it, add whole garam masala, sauté it for a sec.

Add ginger garlic paste, add lil water also, sauté it for a while.

Now add onion paste, also add lil water, stir fry it for a while.

Lower the flame now, cover it with the lid, cook it until golden brown.

Add tomato purée & salt, stir fry it for a while.

Cover it again, cook it at low flame till oil separates.

Open the lid now, add haldi, dhania & red chilli powder, add lil water also, increase the flame, stir fry it until oil has oozed out.

Now add garam masala powder, curd & fresh cream, mix well, cover it with the lid, lower the flame, cook it until oil separates.

Add paneer & capsicum, stir fry it for a while at high flame.

Add boiled water accordingly so as to keep the dish dry. Cook it at high flame till first boil.

Lower the flame now, cover it with the lid, cook it till dry.

Switch off the flame now, open the lid after a while.

Take out in a serving bowl, garnish it with chopped dhania patta.

Serve it with Roti or Paratha..