In a large bowl, whisk hung curd/greek yoghurt until smooth.
Mix in all the ingredients except paneer, bell peppers and onions.
Add the cubes of paneer, bell peppers and onions.
Once again, gently mix to ensure bell peppers, onions and paneer are marinated properly.
Cover the bowl and marinate for at least an hour or overnight in the refrigerator.
Heat a tbsp oil in a wide pan on a high flame, place the marinated paneer, bell peppers and onions. Fry until the paneer turns golden and the marinade dries up. Place the fried vegetables and paneer aside.
Bring water to a boil and add a dash of salt to it. Add cashews, tomatoes and halved onions and cook for a minute or two. Cover using a lid and keep aside for 15-20 minutes.
Make a smooth puree by adding boiled cashews, tomatoes and onions to a blender.
Use the same pan to add ginger-garlic paste. Cook till it becomes fragrant.
Add the puree. Saute till the masala begins to separate.
Toss in all the dried spice powders and stir well.
Turn off the heat before adding beaten curd. This ensures that the curd won’t curdle. Stir well.
Now add salt and water and stir again.
Simmer for 5-6 minutes or until the gravy starts to thicken.
Add Kasuri methi and cream and stir well on low heat for 1-2 minutes.
Now add the vegetables and pan-fried paneer. Remove from heat and give it a good stir.
Sprinkle freshly chopped coriander leaves before serving.