Take corn flour, maida flour, red chilly pwd, ginger garlic paste and salt in a mixing bowl.
Add very little water and make a fine paste out of it.
Slice paneer to pieces as you want.
Coat paneer with the batter.Heat oil in a fry pan. Put the coated paneer in the hot pan.Fry until it gets slight color. ( keep the flame in low, or else the paneer may turn hard ). Take it aside.
Heat 2 to 3 tbsp of oil in a fry pan. Add shahi jeera and wait to crackle. Add finely chopped onions and salt. Cook onion in low flame for 5 mins and light brown in color.Add ginger garlic paste, slit green chilly and cook till raw smell disappears. Add red chilly pwd and coriander pwd.Add 1/2 cup of water and combine. ( take care the masala doesn’t burn )
Chop tomato and 1 bell pepper to fine slices. Put them in a blender and grind to fine paste.Add the tomato-capsicum paste and mix thoroughly. ( it gives rich flavor ) Let this mixture cook for 5 to 6 mins, so that the tomatoes get cooked and oil oozes out slightly on the side. Add little water and mix well to desired consistency. The gravy is ready.Now add cubes of onion and capsicum mix well.Add crushed kasoori methi / fenugreek leaves.
Add fresh cream to the gravy. It helps to get nice color and creamy texture of the gravy.Add cashew nuts to blender and crush them to coarse pwd.Take it aside. Sprinkle the crushed cashew nut pwd to the gravy and combine. Finally, add the fried paneer pieces.Remove from flame and garnish with freshly chopped coriander leaves. Serve hot with indian bread.