In a pan pour 2 tbsp of Puvi Cold Pressed Groundnut oil, let the pan get heated up.
On medium flame, fry Paneer cubes until it gets golden brown.
Remove the paneer cubes from the pan when done and soak them in warm water. This will keep the paneer cubes soft.
In another pan, heat 2-3 tbsp of Puvi Cold Pressed Groundnut Oil and add Cinnamon sticks, Bay leaves, Green cardamom & Hing. Let the spices sizzle and then add Jeera.
Slow down the flame and add Tomato puree, Ginger paste, Green chillies, Fennel powder, Kashmiri red chilli powder, Garam Masala powder and mix well. High the flame and let the spices cook for 5 minutes.
When the paste gets thick, add the soaking water of paneer to the paste and bring it to a boil and again slow down the flame.
Add salt, and paneer cubes in the gravy and mix well.
Add 2-3 tbsp curd and crushed Saffron mix in the gravy and turn off the heat.