Heat oil in a thick-bottomed pan. Add cinnamon and cloves. Add onions, ginger-garlic paste, tomatoes and salt. Add the dry masalas and sauté well. Add the capsicum, fry a bit and pour half a cup of water. Add the paneer cubes, mix and simmer. When the gravy thickens (almost dry), add the dry fenugreek leaves and coriander leaves. Close with a lid, switch off the flame and set aside for a few minutes. Serve hot with rotis.