1. The first step is to make thick yogurt. Let the liquid from the 14% plain yogurt drip down for 30 minutes through a fine-mesh strainer. Two tablespoons of thick yogurt can be obtained from it. To accelerate the process, Greek yogurt can be used. In a large mixing bowl, combine thick yogurt, ginger garlic paste, lime juice, chickpea flour, Kashmiri red chili powder, salt to taste, Kasuri methi garam masala spice mix, and mustard oil. Stir everything together well.
2. Wipe a 600 g paneer block dry with a kitchen towel after washing it with water. Make cubes of paneer with 2-inch squares. Remove the peel from one large onion and cut it into cubes of 2 inches. The green bell pepper or red bell pepper should also be washed and cut into cubes of 2 inches. Mix the paneer cubes, green bell pepper cubes, and onion cubes gently so all the ingredients are coated with the marinade. The bowl should be covered and refrigerated for at least 2 hours.
3. Take out after 1 hour from the fridge.|
4. A large skillet over medium-high heat should be heated with 2 tablespoons vegetable oil and 2 tablespoons ghee. Ghee tastes delicious and is not too heavy, so I like to combine oil and ghee. It is possible to use either oil or ghee. Cook the paneer cubes along with the onion and capsicum in the wide pan (the grill pan works best). Make a single layer of paneer and vegetables. On high heat, brown and slightly char all sides of the paneer and veggies. Take out when done keep aside. Keep a little marination aside to be used in the gravy.
5. Take another pan heat it up with oil and ghee again. It is possible to use either oil or ghee. After the oil is hot, add cloves, black peppercorns, whole black cardamoms, and a cinnamon stick. Cook and stir for a few seconds. Add grated onion to the skillet and fry on medium heat until it is slightly browned. Stir regularly. AIt takes between six and eight minutes to complete.
6. Once onions are translucent, add ginger garlic paste. If the onions are burning at the bottom of the pan, add a splash of water. To obtain the right consistency, the onions must be fried for 8-10 minutes. Stir in tomato puree or paste after the onions have been slightly translucent in color Simmer for 2-3 minutes. You may substitute tomato paste for tomato puree if you don’t have any.
7. Now add spices like Kashmiri red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder, and salt to taste.
8. Now add the leftover paneer marination paste into this along with heavy cream and mix well. 
9. Pour half a cup of water into the skillet along with the paneer and vegetables. You are done cooking when the oil separates from the sides of the pan after 3-4 minutes.
10. Lastly add honey, lime juice, and  Kasuri methi to the pan and mix well let it simmer for a minute.
11. Serve hot with naan or roti or chapati or rice.

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