Heat Ghee in a deep kadhai
Temper the cumin seeds and add the sliced onions.
Cook till the onions turn translucent. Add the slit green chillies and ginger garlic paste.
Mix well and let the raw smell of the paste disappear.
Add the sliced capsicum and tomatoes.
Saute for a minute and add in the other spices (red chilli powder cumin seed powder, coriander powder, garam masala, aamchur powder).
Combine them well and cook for 10 minutes. Mix in salt as per taste.
Add required water to get the gravy consistency.
Add the sliced paneer and gently mix. Ensure all the slices are coated with the masala evenly.
Cook under low flame to avoid burning and so that the masala seeps into the paneer and vegetables.
Crush the kasuri methi and lemon juice to the gravy.
Cook for 5 more minutes and let it boil.
Garnish with coriander leaves & cream.
Remove from flame and serve hot with roti, pulka, paratha or any rice.