Heat oil in a pan/kadai and temper with the coriander seeds. You can crush it roughly or add whole too.
Follow by adding ginger and give a quick fry.
Add chopped onion, green chillies slit and fry till onion turns transparent.
In goes chopped tomatoes followed by salt.
Add all the powders- chilli, coriander seeds, garam masala and turmeric.
Fry till tomatoes turn gooey. Continue frying till oil oozes out and then add the cubed capsicum and fry for 1 minute.
The crunchiness and colour should not change.
Add the paneer cubes (paneer cubes should be kept immersed in hot water till use) and crush the kasoori methi within you palms and add it to it.
Add ½ cup water and mix well. Cook till the masala coats paneer well and the gravy is thick almost dry. Not too dry too.
Add the chopped coriander leaves lastly and transfer to the serving dish.