Take a large mixing bowl. Add curd, gram flour and all dry spices mentioned in ingredients list above under paneer tikka section.

Dip the paneer cubes, capsicum & onion pieces in marination mix. mix them well lightly with help of a spoon or with hands. Keep it aside for minimum 30 minutes so that they will get nice flavor of spice mix.

After 30 minutes, Heat a non stick pan. Put few drops of oil. once oil is hot, put pieces of paneer, bell peppers, onions on pan and saute on all sides with help of tong.

Remove from heat and keep aside.

Heat 2 tbsp oil in a pan or kadhai. Add finely chopped onion and ginger garlic paste. Saute till onion is translucent. Add 2 green chilli slits.

Add red chilli powder, turmeric powder and mix well. this will bring rich red color in gravy.

In the meanwhile make a paste of tomatoes, garlic pods and soaked cashew nuts.

Add tomato puree to the pan and mix well. cook for 3 minutes. Add 1/2 cup water if the gravy becomes thick. Don't add more water as we want this gravy to be medium thick. Pour in rest of the marination mix to the gravy and mix well.

Let it simmer for 4 - 5 minutes. Add crushed roasted kasuri methi and finely chopped coriander leaves. mix well.

Add all sauteed vegetables and paneer cubes to the gravy. mix with light hand

Cook for 2 minutes on low flame. Turn off gas when desired consistency achieved.

Serve hot with roti, paratha or rice.