Heat the oil in a thick-bottomed kadai; add the cumin seeds. When they begin to change colour, add the garlic paste, capsicums, tomatoes and onions and sauté for five or six minutes.
Add the paneer, tomato purée, salt and chilli powder. Sauté for a while till the paneer begins to stick to the pan.
Scrape the paneer off the bottom of the pan and sauté for a while longer till the paneer is dark brown and mashed.
Stir in the lemon juice and kasuri methi and serve immediately.