Heat oil in a pan and add cumin seeds and nigella seeds.
Once the seeds start spluttering, add chopped garlic and saute until the raw smell goes away.
Add sliced onion and salt. Cook until onion turns golden brown.
Next, add turmeric, red chili powder, and coriander powder. Saute for a few seconds. If you feel that the spices are burning add 2-3 tablespoons of water.
Add finely chopped tomatoes. Cover the pan and cook till tomatoes turn mushy and change color.
Add tomato paste, mix, and cook for about a minute.
Add beans and carrot. Saute for 1-2 minutes and then add around 1/4 cup water. Cover the pan and let the vegetables cook for 3-4 minutes. They should be cooked but remain crunchy.
Next, add bell pepper and saute for 3-4 minutes.
Finally, add tomato slices, paneer, and ginger slices. Mix, and cover the pan. Cook covered for about 2 minutes and then switch off the gas.
Add lime juice and garnish with coriander leaves.
Serve hot with roti/ naan or paratha.