Take a pan.

Add sesame seeds, cummin seeds, Coriander seeds, cloves, shradded coconut, bay leaf, red chillies, whole black pepper and cinnamon.

Dry roast all the spices on low flame.

Stir continoesly.

When spices become fragrant and seeds start crackle and coconut changing it's colour turn off the flame.

Let the spices cool down.

Now in same pan heat some oil.

Add chopped onions and saute it.

Saute till onion turns golden brown.

Now add ginger garlic paste and mix it well.

Saute it for 1 minute and turn off the flame.

Let it cool down.

Now add all cooled spices and mix it well.

Now add 1/2- 1 cup water (as require) and grind into smooth paste.

And keep it aside.

Now take a pan.

Heat oil and add pinch of asafoetida.

Add tomatoes and saute it until it's puffy.

Now add chilli powder, turmeric powder and salt to taste.

Mix it well.

Now add paste that we have prepared.

Add water as require.

Cook it for 10-12 minutes.

After that add paneer cubes and mix it.

Add fresh cream and mix it well.

Turn off the flame.

Take it in serving bowl and garnish it with Coriander leaves and cheese.

Serve it with naan or kulcha.