Heat oil in a pan. Add cumin seeds and let it sizzle.
Add onion and sauté till it turns translucent.
Add ginger garlic paste and sauté for 2 more mins over low flame.
Add red chili powder, coriander powder, turmeric powder and chana masala powder and sauté well.
The spice powders will absorb the oil and the mixture will become dry.
Add tomatoes, capsicum and mix well till they are also coated with the spice powders.
Add salt, sprinkle a handful of water on top (1/4 cup approx.,) and give it a mix.
Close with a lid & cook on medium flame for 4 to 5 mins.
The masala will come together into a thick gravy. The raw smell would have disappeared and the oil will float on top.
Add the paneer strips, coriander leaves, mix and cook for 2 mins. Switch off stove.
Add crushed kasuri methi, lemon juice and mix well.
Keep the pan closed for 1 more min for the flavors to merge.
Paneer Gulshan is ready.
Serve hot with phulkas, rotis or naans.