Cut 1 onion, 1 green bell pepper, and the paneer into cubes. In a bowl, mix the paneer with a pinch of red chili powder, a little salt, and 4-5 drops of lemon juice. Let it marinate for 10 minutes.

Heat 1 tablespoon oil in a skillet over medium heat. Lightly fry the paneer cubes until golden, then remove. Add the bell pepper cubes and shallow fry for 1 minute, then remove.

In the same skillet, add the onion cubes and shallow fry for 1 minute, then remove.

Roughly chop 1 onion, 2 tomatoes, ginger, and garlic.

Add 1 tablespoon oil to the skillet and heat. Add cumin seeds, cloves, cardamom, cinnamon, and black peppercorns. When the cumin sizzles, add the chopped onion, ginger, and garlic. Sauté briefly.

Add cashews and sauté. When the onions turn translucent, add tomatoes and salt. Mix well.

Cook on medium heat until the tomatoes soften, then turn off the heat. Let it cool slightly, then blend into a smooth paste.

In a clean skillet, melt the butter. Add the bay leaf and 1 tablespoon Kashmiri red chili powder, then stir in the tomato-onion paste. Add dried fenugreek leaves, coriander powder, turmeric powder, and red chili powder. Stir well.

When the oil starts to separate from the masala, add the shallow-fried bell pepper and onion. Add water as needed for gravy consistency, cover, and cook for 2-3 minutes.

Remove the lid, add the fried paneer, and mix. Add garam masala, stir, cover, and cook on low heat for 1 minute. Turn off the heat.