Grate the ginger and ginger and Add chopped red chillies.
Temper the mustard seeds in one tablespoon oil.
Add it to the grated ginger and garlic.
Add the chopped capsicum, cumin powder, coriander powder, garam masala powder.
Mix well and keep half quantity aside.
To the rest , add curd and add salt as per taste.
Marinate the paneer pieces with this mixture for about 1 hour in the fridge.
To make the masala gravy, Take the butter in a thick bottom pan and heat on low flame.
Add the onions and the remaining half of the masala mix.
Stir so that the onions do not burn.
Let it turn little bit brown.
Add the puree and give it a stir.
Add haldi and the nuts/ almonds and half a litre of water.
Add salt as per taste.
Simmer till it reduces to a thick consistency.
Meanwhile, shallow fry or grill the paneer pieces on a non stick pan, using oil as required.
Add the paneer pieces to the ready gravy.
Put in the whisked cream and 1 tablespoon garam masala powder.
Adjust all seasonings as per taste and bring it to one boil.
Shut off the gas.
Garnish with fresh coriander leaves and lime juice.
Serve with rotis/ Boiled basmati rice.
Adjust gravy consistency as desired.