First, make the Kolhapuri masala. In a pan, add coriander seeds, cumin seeds, fennel seeds, dried red chilies, cinnamon sticks, cloves, and black peppercorns. Dry roast them on medium heat until fragrant. Add white sesame seeds, poppy seeds, and dried shredded coconut. Continue stirring and roast until lightly golden. Let cool, then grind into a powder. Your Kolhapuri masala is ready.

Heat 2 tablespoons ghee in a pan. Add the paneer cubes, sprinkle with 1/2 teaspoon Kolhapuri masala and a little salt to taste. Lightly fry the paneer, then turn off the heat.

In a wok, heat ghee. Add the garlic cloves and ginger, and lightly roast. Add 2 green chilies and the sliced onions. Sauté well until the onions turn light golden brown. Add the tomatoes and cook until soft. Add 2-3 tablespoons melon seeds or 8-10 cashews. Cook well, adding a little water if needed, then cover and cook until everything is soft. Turn off the heat and let cool, then blend into a smooth paste.

Heat ghee in a wok. Add a bay leaf, 1 tablespoon Kashmiri red chili powder, and 1/2 teaspoon turmeric powder. Add the onion-tomato paste and stir. Add 1 cup water, then 2-3 tablespoons Kolhapuri masala (or to taste) and salt. Cover and cook. Add the roasted paneer cubes along with the ghee into the gravy.

Cover and cook for 10 minutes. Check salt and spice levels. Garnish with chopped cilantro and serve hot. Your Paneer Kolhapuri is ready!