|Coriander seeds||1 Teaspoon|
|Fresh curd||1 Cup (16 tbs) (yogurt)|
|Finely chopped coriander leaves||3⁄4 Cup (12 tbs)|
|Ginger||1⁄2 Teaspoon, minced|
Cut the paneer into small cubes. Heat the Ghee and fry the broken pieces of cashew, cardamoms, cloves, cinnamon and bay leaf for 1/2 minute. Add the minced ginger and green chilies and fry for little while. Pound the red chili and coriander seeds and add to the gravy. Cook again for a 5 seconds and take the pan off the fire. Beat the curds and add to the mixture. Add salt and cook until the oil comes to the top. Add the coriander leaves and cook for 1/2 minute. Finally, add the paneer and cook until it boils, and done.