Marinate the onion and capsicum with the garlic and ginger paste and set aside.
Heat the vegetable oil in a medium saucepan over high heat and allow to come to temperature for 3-4 minutes.
Add the spice mix and leave for 5 seconds, add the onion and capsicum and saute for 4-5 minutes. Add the Kashmiri Tikka Masala, stir and cover with a lid, turn down the heat and gently simmer for 10 minutes or until the onion and capsicum is just tender. Gently stir through the ricotta and warm through for 4-5 minutes.
Meanwhile cook the rice with 4 cups of waters and the cumin and keep warm.