Grind the onion, ginger, garlic and tomatoes to a smooth paste and keep aside. In a bowl, mix together all the dry spices (except salt) with a little water to make a paste. Keep aside.
Heat oil in a pan and temper with cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds.
Add the spice paste and saute till the oil separates.
Now add the onion paste and fry till the moisture is absorbed.
Then add the yoghurt and cream cheese. Mix well.
Add the capsicum, salt and 1/2 cup water. Cover and simmer on a medium flame for 2 minutes.
Then add the paneer, green peas and kasuri methi.
Cover and cook further for 2 minutes. When done, add the coriander leaves and give it a toss.
Garnish with coriander leaves and fried onions. Serve as a side dish with plain steamed rice, jeera rice, plain biryani, pulao, naan, paratha, tandoori roti or just plain chapati.
