Heat oil in a wok over medium heat. Fry the paneer cubes on both sides until golden. Remove and set aside on a plate. In the same pan, add the bell peppers and a little salt. Stir-fry for 1–2 minutes over medium heat, then remove and set aside.

In the same pan, add the thinly sliced onions and tomatoes.

Add a little salt and cook until soft. Let cool slightly, then blend into a paste. Add more oil to the pan, add the bay leaf and ginger-garlic paste, and sauté.

Add the tomato-onion paste and all the spices. Mix well.

Add salt and cook the masala until the oil separates. Add the whipped cream and sauté for 1–2 minutes. Add water as needed and cook.

Add dried fenugreek leaves and paneer. Mix well, cover, and cook for 2–3 minutes. Turn off the heat. Transfer to a serving dish, garnish with cilantro, and serve with roti, paratha, or naan.