Wash and chop the vegetables into small pieces. Boil them in hot water for 3-4 minutes.

Cut the paneer into cubes and lightly fry them. Cut the bell pepper into cubes and fry in hot oil for 1 minute, then set aside.

To prepare the masala: Toast all the whole spices—coriander seeds, cumin seeds, cloves, cardamom, cinnamon, star anise, black peppercorns, fenugreek seeds, and coconut—in a hot pan for 1-2 minutes. Turn off the heat and let the spices cool. Once cooled, grind them in a blender or spice grinder to a coarse powder.

To make the gravy: Heat a pan and add 1 tablespoon oil. Sauté the ginger and garlic for about 30 seconds. Add the chopped onion and cook until soft. Add the chopped tomato and 1/2 teaspoon salt, mix well, and cook until the tomato and onion are soft and cooked through. Turn off the heat, let it cool, and blend into a paste. Your gravy paste is ready.

Heat 2 tablespoons oil in a pan. Lightly sauté the boiled vegetables. Add the onion-tomato-ginger paste. Add red chili powder and turmeric powder, and cook until the oil starts to separate from the masala. Add the prepared masala powder and sauté briefly. Add 2 tablespoons cream and dried fenugreek leaves (kasuri methi), and cook the masala for another 2-3 minutes, stirring constantly.

When the oil separates from the masala, add the fried paneer and sauté for 2 minutes. Add 1/2 to 3/4 cup water and salt to taste (be careful, as you already added salt to the gravy). Once the gravy comes to a boil, cover and cook the sabzi for 3 minutes. After 3 minutes, check the sabzi—it's ready! Add chopped cilantro and mix well.

Transfer the sabzi to a serving bowl. Garnish with more chopped cilantro and serve hot with paratha, naan, chapati, or rice. Enjoy!

Note:
1) For the gravy, you can use cashew paste, melon seed paste, poppy seed paste, or khoya (milk solids), or any other base you prefer.