Dry roast besan flour till raw smell goes off. It will take around 6-8 minutes.
Chop paneer, capsicum and tomatoes into cubes. Remove seeds from tomatoes.
Take yogurt in a mixing bowl and beat it well. Add all spice powders, salt, oil, kasuri methi, roasted besan flour and mix it well.
The batter will be little thick and running consistency. If it's too thick you can add 1 or 2 tbsp of water.
Now add paneer, capsicum and tomato cubes to besan batter and mix everything well.
Take a baking tray or dish and transfer paneer besan mixture into it. Bake it for 30 minutes at 180 degrees Celsius.
The top layer should be evenly browned, if not you can bake for 5 to 10 minutes more.
Remove the tray from oven and the dish is ready to serve!