Finely chop one onion. Cut the other onion into large pieces. Remove the seeds from the bell peppers and cut them into large pieces. Make a paste of tomatoes, green chilies, garlic, and ginger.

Place a skillet on the stove. Add oil and heat it. Add the chopped bell peppers and the large onion pieces.

Sauté for 3 minutes until they lose their rawness, then remove them to a plate.

In another skillet, add 2 tablespoons oil and 1 tablespoon butter. Add cumin seeds and fennel seeds and sauté.

Add the finely chopped onion and sauté until golden brown.

Add the tomato paste and cook for 5 minutes on medium heat. Add the spices.

Add the spices and cook for 5 minutes. Add 1 tablespoon butter and 1 teaspoon soy sauce.

Add 1 teaspoon red chili sauce, 1 teaspoon green chili sauce, and ground black pepper.

Mix everything well. Add the sautéed bell peppers and onions and mix again.

Add the paneer and sauté for 3 minutes. Add half a cup of water (about 120 ml).

After adding water, cook for 2 minutes.

Transfer to a bowl and serve hot.