In a kadhai/heavy bottomed pan, heat 2 tbsp oil.
Once the oil is hot add cumin seeds. The seeds will crackle, now add the ginger garlic and green chilli paste.
Sauté and cook it for a few seconds on low flame.
Next add diced onions and bel peppers and ½ tsp of Kasuri Methi.
Sauté on high flame for 2-3 mins. Keep on stirring the veggies.
Take out the veggies in a separate plate.
If there is little oil left you can add a tsp in the same pan, and then add tomato puree and again ½ tsp of Kasuri methi.
Cook tomato puree for 1-2 minutes till it starts to thicken.
Now add the spices-coriander powder, red chilli powder, turmeric powder and gram masala and sugar.
Cook spices for 1-2 mins. Keep on stirring the tomato masala and keep the flame to low.
Now add tomato ketchup and mix well.
Next add the sautéed bell pepper and onions. Lightly mix everything.
Now, add paneer cubes and salt and mix nicely everything with light hands coating the veggies and paneer cubes.
Finely take remaining half of the Kasuri Methi and crush between your palms and sprinkle on the curry,
Lightly mix again and switch off the flame and keep the veggie covered before serving.
Serve with bread of your choice like roti, paratha or naans.