Dry roast the black pepper, dry coconut, sesame seeds, cardamom, fennel and cloves till the coconut turns brown.
Lastly, add the cashew nuts and switch of the flame.
Grind this into a fine paste, adding a little water.
In a pan, pour oil and add the cumin seeds and ginger-garlic paste. Saute in a low flame.
Now add finely chopped onions and saute till the onions turn brown.
Now add the ground masala. After few seconds, add the finely chopped tomato, red chilli powder, coriander powder and salt.
Let this cook for a while in a low flame. Add the paneer cubes and add water to get desired consistency.
Garnish with coriander leaves. Serve hot.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.