1 bay leaf , 1 green cardamom, 2-3 black peppercorns.
1/2 tsp red chili powder, 1 tsp coriander powder, 1/4 tsp turmeric powder.
2 tbsp ghee
2 tbsp finely chopped coriander leaves.
3/4 cup water.
Salt to taste.
Add yogurt, coconut, ginger, green chilli, and cashew nuts in a small chutney jar of the grinder.
Grind them to make a thick paste. Transfer it to a small bowl and keep aside until required.
Heat ghee in a pan over medium flame. Add paneer cubes and shallow fry them until light brown. Transfer them to a plate.
Heat ghee in the same pan ver medium flame. Add bay leaf, green cardamom and black peppercorns. Saute them for 10-20 seconds. Add chopped onion and saute until light brown. It will take approx 2 minutes.
Add red chilli powder, turmeric powder, coriander powder and mix well.
Add yougurt coconut and cashew nut paste and salt.
Stir well and cook for a minute add 3/4 cup water and mix well. Cook for approx 3 minutes.
Add paneer cubes, mix well and cook until gravy turns thick of for approx. 5 minutes.
Turn off the flame transfer curry to a serving bowl.