Add one tablespoon of ghee and 1 tablespoon of oil in a pan. Once the oil gets hot add ¼ teaspoon of mustards seeds, let them pop. Add 1 ½ teaspoons of cumin seeds and let them saute for 30 seconds. Add 3 green chili (slit) and one medium diced onion and a pinch of salt. Saute for 3 to 4 minutes. Add 1 inch ginger and 3 garlic cloves and saute for 5 minutes.
Add two large tomato and 12 whole cashew. Saute for 5 to 7 minutes till tomato turns mushy. Add 2 teaspoons of kasuri methi ( dry fenugreek leaves). Saute for a minute and turn off the stove.
Let the mixture cool and transfer it to a blender and puree the mixture. Do not make it too soft, keep it slightly grainy.
Boil water and add paneer cubes. Turn off the stove and let the paneer soak in the boiling water for 10 minutes
Heat a skillet and add 2 teaspoons of oil. Once the oil gets hot add diced bell pepper and saute for 5 minutes. Add the pureed onion-tomato mixture, 1 ½ teaspoon coriander powder, salt to taste and ¾ cup water. Cook for 5 to 7 minutes.
Add the paneer cubes and 2 tablespoons whisked yogurt. Taste and adjust the seasoning. Mix and simmer the curry for 5 minutes and remove from heat.