Grind 1½ tablespoons of coriander seeds, 1 dried Kashmiri red chili, 2 green cardamoms, 1 teaspoon of fennel seeds, and 2 cloves to a fine powder.
Heat 1 tablespoon of oil in a kadai or wide pan. Sauté 1 cup of chopped onions and 6 cashews until the onions soften, add 1½ cups of chopped tomatoes, and cook until soft. Cool and blend to a smooth purée.
Heat 1 tablespoon of ghee in the pan over high heat. Sauté ½ cup of chopped bell pepper quickly, until just tender but still crunchy, and lift it out.
Fry 1 teaspoon of ginger-garlic paste briefly in the same pan. Add the ground masala, then the purée, ½ teaspoon of Kashmiri chili powder, and ½ teaspoon of garam masala.
Add 1½ cups of water and ½ teaspoon of salt, and simmer until the gravy thickens.
Stir in 1 teaspoon of crushed kasuri methi (dried fenugreek leaves), 200g of cubed paneer, and the bell pepper, and heat through. Scatter with 2 tablespoons of chopped cilantro.
