Heat 5 tbsp of oil and shallow fry capsicum, onion cubes, paneer, and baby corns, each of them separately and set aside.
In the same pan add 5 tbsp of oil and add whole cumin, curry leaves, and finely chopped onion. Fry onions till it becomes soft and lightly golden.
Then add ginger and garlic paste, green chilies and tomatoes. Fry on low heat till tomatoes are full cooked and oil has separated.
Now add spices like red chili powder, cumin powder, coriander powder, turmeric, kasoori methi, vegetable stock.
Slowly roast the masala on low flame by stirring constantly till the raw smell disappears. If the gravy sticks to the pan, add few drops of water and keep stirring. This will take about 5 minutes.
Add remaining ingredients like yogurt, tomato sauce, lemon juice, cream, salt, and garam masala powder. Cook for 2 minutes and finally add all the prepared vegetables (precooked).
Add 1/2 cup of water, stir well and check the seasoning. Place the lid and cook for 5 minutes on low heat.
Garnish with chopped coriander leaves and serve hot with Rice or Roti.