Wash the bell pepper and onions, then cut them into large pieces. Dry roast the dried red chili, coriander seeds, fennel seeds, cloves, green cardamom, and black peppercorns, then grind them into a powder using a blender or spice grinder.

Blend the tomatoes, ginger, and garlic cloves into a puree. Sauté the bell pepper and onion pieces in 1 teaspoon oil for 2 minutes. Cut the paneer into pieces.

Add 1 tablespoon ghee to a wok. Add cumin seeds and asafoetida. Add the tomato puree and cook on low heat for 5 minutes. Add chili powder, salt to taste, coriander powder, and turmeric powder. Add the ground spice powder and sauté for 2 minutes. Add the onion and bell pepper pieces along with the paneer pieces and mix well. Add 2 cups water (about 480 ml), cover, and cook on low heat for 5 minutes. Mix in the dried fenugreek leaves.