Preparation Time: 15 minutes
Heat mustard oil in a pan until it starts to smoke. Reduce the heat and add the paneer cubes. Fry until they are golden brown. Remove and set aside.
In the same pan, add cumin seeds, cardamom pods, cloves, and bay leaf. Sauté for a few seconds until fragrant.
Add the finely chopped onions and cook until they turn golden brown. Add the ginger-garlic paste and sauté for another minute.
Add turmeric powder, Kashmiri red chili powder, fennel powder, and garam masala. Mix well and cook for a minute.
Lower the heat and add the whisked yogurt gradually, stirring continuously to prevent curdling. Cook until the oil starts to separate from the gravy.
Add the fried paneer cubes to the gravy. Mix well and cook for another 5-7 minutes on low heat.
Add salt to taste and garnish with fresh coriander leaves.
