List of Must-have for this recipe : Shallots/ Sambhar onions/ Chinna Vengayam , Authentic Chettinad spices mentioned including Black stone flower,  Fresh Curry leaves, Fresh or Frozen (untoasted) Paneer.

Paneer doesn't have much flavour of its own, it totally relies on the aroma of the above mentioned ingredients. So absolutely no substitutes pls.......

In a wide frying pan, toast each spice mentioned in table-2 (Dry red chili, coriander seeds, cumin seeds, fennel seeds, black pepper powder, mace, nutmeg, poppy seeds, split roasted gram and curry leaves) for couple of minutes or until you can smell the aroma. Do not over brown them, always toast over low flame. Dry coconut has to be toasted separately until it turns light brown. Let them cool, then grind them along with coriander leaves to a fine coarse paste and keep aside.

In a thick sauce pan, heat oil and sizzle the curry leaves followed by bay leaf and kalpasi. Now add whole sambar onions along with regular minced onions, green chili and fry for 6 minutes. When it becomes tender add the crushed ginger, garlic and tomatoes. Cover and cook for another 5 minutes to make the tomatoes mushy. Now add the ground masala, turmeric powder, salt and keep frying until the oil separate. Now cube fresh paneer and add it to the masala. Stir-fry to coat and garnish with coriander leaves. Switch off  and serve hot.

This curry goes well with light mixed vegetable pulav / Brinji / Fluffy rotis / Parathas / Excellant stuffing for Dosa.