Cut paneer & capsicum in 2 inch long pieces. Cut 1 onion in thin slices.
Grate 1 onion. Make puree of tomatoes.
Heat 1 tsp oil in nonstick pan. Toss onion, capsicum and paneer pieces for 1 minute. Keep them aside.
Heat remaining oil in a Kadhai. Add butter. Let it melt. Add ginger garlic paste. Saute for a while. Add grated onion. Saute until translucent. Add tomato paste.
Saute all until it leaves sides of Kadhai.
Add all dry spices. Saute for 1-2 minutes.
Add 2-3 tbsp of water. Cook the gravy for 1-2 minutes.
Add tossed paneer, capsicum & onions. Mix well.
Cover the lid. Cook until capsicum tender. Switch off gas.
Serve hot with naan or roti.