Take corn flour, maida flour, red chilly powder, ginger paste and salt in a mixing bowl. Add very little water and make a fine paste out of it.

Slice paneer to lengthwise pieces. Coat paneer and let it rest for 5 to 10 mins.

Heat oil in a fry pan. Put the coated paneer in the hot pan. Sauté on low flame until it gets slight color. Keep it aside.

Heat 2 to 3 tbsp of oil in a fry pan. Add cumin 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 paste, slit green chilly and cook till raw smell disappears.

Add red chilly powder and coriander powder. Add 1/2 cup of water and combine.

Chop tomato and bell pepper to fine slices. Put them in a blender and grind to fine paste. Add the tomato-capsicum paste and mix thoroughly.

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.

Now add cubes of onion and mix well. Add crushed kasoori methi / fenugreek leaves.

Sprinkle the crushed cashew nut powder to the gravy and combine. Finally, add the fried paneer pieces.

Remove from flame and garnish with freshly chopped coriander leaves. Serve with roti, chapati, naan or with steamed rice.