1Heat the oil in a kadhai and deep-fry the paneer pieces till they turn light brown in colour.
2Drain on absorbent paper and place in lukewarm water for 10 minutes.
3Heat the oil in a kadhai, add the onions and sauté on a medium flame till they turn translucent for approx. 3 to 4 minutes.
4Add the kadhai gravy, coriander-cumin seeds powder, chilli powder, turmeric powder, garam masala, dried fenugreek leaves and sauté on a medium flame for another minute.
5Add the capsicum, 1 cup water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring once in between.
6Add the paneer, salt and cook on a slow flame for another 2 to 3 minutes.
7Add the cream, mix well and serve hot garnished with coriander.
8Best served with Indian breads like Naan and Chappati.