Lets take a pan, add oil and place the paneer cubes and shallow fry them until golden brown. Now add the fried panner cubes into the salted lukewarm water for 10 mins.
Now take 1 tbsp ghee and 1 tsp oil in a pan. when the oil is hot then add cumin seeds, bay leaves, cinnamon, green and black cardamom, whole black pepper and sauté for a minute on a medium flame. Now add asafoetida and sliced onion and sauté them on a medium flame until golden brown.
Now add turmeric powder and cool it for 1 min. Add chopped tomatoes, salt and mix it well. Cook the tomatoes well until they are soft and the ghee separates from the masala. Lets take curd in a bowl, add fennel powder, coriander powder, red chili powder, cumin powder and mix it well.
Now simmer the flame, add curd mixture and stir continuously for 2 minutes. Cook until the curd is cooked completely and ghee separates from the masala. Now add hot water as per your requirement to adjust the consistency. Cook for 3-4 minutes and bring to the boil. Add fried paneer cubes, stir gently and cook for another 2-3 minutes.
For tempering - lets take another pan, add 1 tbsp ghee. when ghee is hot then add cumin seeds, crushes coriander seeds, slit green chilli, dry red chili, garam masala and mix it well. Now add onion petals and sauté for a minute, add this tempering to the paneer gravy and add kasuri methi and stir gently for a minute, cover it with the lid and sauté for another 1-2 minutes on medium low flame. Garnish it with chopped coriander and serve it hot.
