Take chopped tomatoes, chopped bell peppers and ginger and make a fine paste of it. Keep it aside.
Now Mix all five whole spices given under in the pickling spice heading.
Heat oil in a pan and add pickling spices to it and whole chillies as well. when spices start to crackle add tomatoes and bell pepper paste.
While the paste is cooking take the curd in a bowl and whisk it well.
Whisking the curd before using in tomato based curry reduces the chances of it’s splitting the gravy.
When masala in the pan starts to leave the sides of pan and oil starts to separate.
Now add turmeric powder, red chilli powder and salt with coriander powder and mix them well with masala.
Now start adding whisked yogurt/curd to the cooked masala, add small amount at a time and keep whisking it while adding it.
When masala is cooked for 3-4 minutes add paneer cubes and coat it well with the masala gravy.
Add few tablespoons of water to it and cook on medium flame for 4-5 minutes.
Take care not to overcook otherwise paneer can become rubbery.
Add kasuri methi and fresh coriander leaves and serve it hot with chapati paratha or rice.