Heat oil in a kadai (wok) or pan. Add cumin seeds and coriander seeds. Let them splutter.

Add chopped onions and sauté until they turn golden brown.

Add ginger-garlic paste and sauté for another minute.

Add chopped tomatoes and green chilies. Cook until the tomatoes turn soft and oil starts separating.

Now add diced capsicum and cook for 2-3 minutes until they are slightly tender.

Add red chili powder, turmeric powder, and salt. Mix well.

Add cubed paneer and gently toss everything together, ensuring the paneer is well coated with the masala.

Cook for another 3-4 minutes, stirring occasionally.

Crush kasuri methi between your palms and sprinkle it over the paneer. Also, sprinkle garam masala and mix gently.

Garnish with fresh coriander leaves.

Serve hot with roti, naan, or rice.