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In a large skillet with high side heat the oil and butter over medium heat.
Add the cumin seeds and green chilis and once they sizzle, toss in the onion. Cook the onion until it is golden on the edges, reducing the heat as needed.
Next add in the tomatoes, garlic, and ginger and cook for 4-5 minutes until garlic is fragrant. Use the back of a wooden spatula to press down on the tomatoes.
Add the remaining spices along with the salt and bell peppers, and cook for an additional 2 minutes.
Add the hot water, mix well and place a lid on the pan. Let this cook, covered, for about 5-6 minutes on medium low heat.
Remove the lid, toss in the paneer, and once its mixed well, add in the cream, kasoori methi, chopped cilantro and cook for a couple of minutes. Adjust salt if necessary and remove from heat.
Serve hot with Naan, onions, and a side of dal! Perfect dinner!