Cut the paneer in big cubes and keep aside. Slice the vegetable chunks like square dices.

Heat ghee in a kadai on high flame. Add the whole spices and saute for 30 seconds. Add the ginger juliens and saute for 30 secs. Now add the asafoetida powder and finely chopped onions and cook till in reaches golden brown colour. Keep stirring and a pinch of salt to speed up the cooking.

Once onions start turning golden add the ginger garlic paste and cook for 30 secs. If needed add a spoon of water to avoid sticking. Now add the tomato puree, green chilli paste and stir well and keep bhunoing it the whole mix is nicely roasted. At this point add turmeric, red chilli, coriander, cumin powder and mix well. Roast it for a minute and add a spoon of water to avoid burning of masala.

Add salt to the masala and mix well. This should be reddish brown in colour. Add 2 cups of water and mix well. Cover the lid and let it cook on medium flame for 5 mins. Parallely in a pan add some more ghee and add the vegetable chunks and saute it. Don't have to cook it. Quickly add the paneer and toss. Sprinkle a pinch of turmeric and red chilli powder. Do this for 2 mins and switch off the flame.

Check on the masala and it should have cooked well. Add 3 spoons of milk and mix and now add the vegetable chunks and paneer to the masala and mix well. Cook for 2 mins in an open kadai. Garnish with chopped coriander leaves. Serve hot with roti or paratha