1. Take a small bowl to add turmeric powder, Kashmiri red chilly powder, cumin powder, and coriander powder. Add a little water and make a smooth paste. Keep aside.
2. Add tomatoes diced, cashews, onion chopped, capsicum diced, and little milk into a blender and blend until smooth and fine. Set aside.
3. Wash big bell peppers thoroughly and cut thick slices after deseeding them.
4. For Paneer, stuffing takes a bowl to add crumbled Paneer, mashed potato, cilantro chopped, coriander-cumin powder, garlic powder, green chilies chopped, and salt to taste. Mix everything well. Paneer stuffing is ready to keep aside.
5. Now stuff bell peppers nicely with the paneer mixture.
6. Heat oil in a pan, fry these bell pepper slices paneer stuffing side first for 3 minutes on medium flame then flip and fry again for 3 minutes evenly on both the sides. Keep them aside.
7. Heat butter and oil in a pan on medium flame. Cumin seeds and dry red chilly are added when it smokes. Stir for 10 seconds. Add minced garlic. Stir for a minute till the raw flavors of the garlic go away and color changes.
8. Now add the tomato paste we made. Add the masala paste to the gravy and cook for 5 minutes on medium flame. 
9. Add salt to taste and garam masala powder. Cook and cover for more than 5 minutes on medium flame. 
10. Add little water to the gravy. Mix well. Cook and cover for more than 2 minutes. 
11. Add Kasuri methi by crushing with your hands. Mix well. Then add Paneer stuffed capsicum to the gravy. Garnish with chopped coriander leaves. Add cream for garnishing it’s optional.
12. Serve hot with rice or paratha.

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