Cut the paneer into thick rectangular shaped pieces of one inch size.
In a wok heat 1 cup oil and shallow fry the paneer pieces from both sides until golden in colour, while turning occasionally.
Transfer them in a bowl of water.
Heat another wok and add 2 teaspoons of oil.
Splutter brown cardamom, green cardamom, bay leaf and asafoetida.
Add the tomato purée, salt, Kashmiri red chilli powder, paneer masala, dry ginger powder and mix well.
Cook on medium flame until the masala leaves oil on the sides.
Squeeze out the extra water from the fried paneer and add it to the masala. Now add the milk, cinnamon powder and saunf powder and mix well
Now add water in which the paneer was soaked.
Bring it to a boil and simmer for 1 more minute.
Garnish with coriander leaves and serve hot with roti and steamed rice.