Method for Kebabs---Cut paneer in 30 equal sized cubes keeping them a bit larger than normal size.
Cut capsicum and onion in cubes to get 30 pieces each.
Soak wooden skewers in water for 20-30 mins.
Combine all the ingredients mentioned under marinade in a large bowl.
Marinate paneer, capsicum,and onions with the marinade and cover bowl with cling film. Marinate for an hour at least.
Heat a grill pan and apply olive oil with pastry brush.
Thread paneer onto the skewer followed by capsicum and then onion. Repeat till there are 5 pieces of paneer on single skewer.
Place the wooden skewers on the heated grill and grill for a minute or two on all sides till they are lightly colored. Drizzle olive oil over the kebabs as needed while grilling to keep the paneer juicy.
Transfer them to a plate and add to gravy once gravy is ready.------------------------------
Method for Gravy---Heat 1 tbsp oil in a pan. Add cumin seeds, cloves, cardamom, and cinnamon. Stir till cumin seeds are lightly browned.
Add onions and saute for a minute.
Add ginger-garlic paste, green chilies, and cashewnuts. Saute till raw flavors of ginger-garlic disappears.
Add water to the pan, cover with lid, and let the onions cook till they are soft and wilted. Cool the mixture thoroughly.
Blend mixture in mixer till smooth puree is obtained. Strain it and discard any coarse materials.
Heat remaining oil and butter in a saucepan. Lower heat, add the puree, and simmer the gravy till it's thickened for about 10 to 15 minutes.
Add coriander powder, garam masala powder, salt to taste, black pepper powder, and yogurt. Saute well. Keep stirring at intervals to prevent charring at the bottom of the pan.
Finally, add kasoori methi powder and cream and keep the gravy simmering for at least 5 minutes.
Add the kebabs to the the gravy.