Curry Leaves Cilantro Paneer

INGREDIENTS:

Curry leaves - 1 String.
Onion - 1/2 (thinly sliced)
Coriander Powder - 1 TBSP
Turmeric Powder - 1/2 TSP
Paneer - 1.5 Cups (cubed)
Oil- 1 TBSP
Salt - As per taste

TO MAKE THE CURRY PASTE: 

Cinnamon - 2 inch stick
Cloves - 4
Cumin - 1 TBSP
Fennel - 1/2 TBSP
Pepper - 1/2 TBSP
Garlic - 5 Pods
Ginger  - 1 Inch
Green Chili - 3
Onions - 1/2
Curry leaves - 1 Cup
Cilantro - 1 Cup
Coconut - 1/4 Cup (grated)
Peanuts - 1/2 Cup (roasted)
Oil - 1 TBSP

HOW TO COOK?

In a pan add oil, once hot add the cinnamon, cloves, fennel, cumin, pepper and saute for a 30 seconds.
Now add the diced onion, ginger, garlic, green chili and saute till onion turns translucent.
Then  add the curry leaves & chopped cilantro cook for another 3-5 minutes.
Turn off the cook top and add the grated coconut, roasted peanut. Mix well.
Let it cool and grind it to fine paste.
In the same pan, add oil. Once hot add string of curry leaves and thinly sliced onions.
Saute till onion turns translucent and add turmeric, coriander powder, grounded paste and  1 cup of water plus salt per taste.
Let it come to boil. Now close the pan and cook for another 10 minutes in low flame, till oil starts to separate from the gravy.
Add the paneer and cook for another 3-5 minutes in a low flame.
Enjoy the curry with chapati or dosa.

TIPS: For store brought paneer, in a bowl  pour 1.5 cups of hot water and add the cubed paneer. Let it sit for 10 minutes. This will make the paneer soft.