To a pan on low heat, add oil and ghee. The ghee adds a richness, however you can substitute with oil. To this, add the dry spices - cinnamon, clove, cardamom, cumin and then the red chillies. Fry for 30 seconds.
Add chopped onions, followed by the ginger and garlic paste. Fry well for a minute.
Now, add the roasted bean and the spice powders - red chilli, corainder, garam masala. Mix well and ensure the spices get roasted.
Then, add the pureed tomatoes, salt. Mix well, and close the pan and let it cook for 4-5 minutes on low heat.
Once the gravy is cooked, reduce heat and add the curd. Ensure the curd is not too sour and the flame is low.
Add the kasoori methi, slit chillies. Then, add chopped capsicum. Mix well and close, cook again for 2- 3 minutes. Flame must be low at this stage.
Add as much water as required for the gravy. This is not a very thin gravy, so about 1/2 cup to 3/4 cup is ideal. Cook for a minute until the water heats up.
Finally, add the fried paneer pieces. Mix to coat them in the gravy. Let it simmer for two minutes. Garnish and serve.