In a heavy bottomed skillet, heat 1 tbsp oil to medium high and lightly stir-fry the cubed bell pepper and cubed onion for a minute (don't let it wilremove the pepper and onion from the pan and set aside.
Add 1 tbsp oil to the pan along with the 1 diced onion and the ginger garlic paste, cook stirring continuously for a few minutes until the onions turn a light golden brown.
Add the tomatoes, cook until they lose their color and oil starts to separate from the curry (about 8 minutes).
Add in the salt, pepper, turmeric, zeera, and dhaniya powder.
Add in the paneer and cook for 5 minutes.
Remove from heat, stir in the stir fried onion and capsicum.