Dry roast and grind the masalas mentioned under ‘to be roasted and ground’.
Soak the peanut in warm water and grind into fine paste.
Grind onion, garlic and ginger into a paste.
Heat oil in a non stick kadai, throw in shahi jeera, once it splutters add the ground paste of onion, ginger and garlic along with the ground peanut.
After two minutes of sauteing add the ground spice mix.
Add curd, chilly flakes, nutmeg powder, desiccated coconut and salt. Cook till the raw smell of curd leaves.
Add the milk, paneer and let the gravy come to a boil.
Simmer for 5 to 7 minutes or until the desired consistency is achieved.
Finally add the dry roasted and crushed curry leaves. Give it a stir.
Keep it covered for at least half an hour for the paneer to soak up the flavors before serving.
