In an open pan, and on low flame, dry roast the spices. Once the fragrance comes out, say after about 3-4 minutes, transfer the contents to another bowl, so as to prevent the spices from getting burnt. Once cooled, grind it to a coarse powder using a mixer.

Increase the heat to medium and add the finely chopped onions. Once the onions turn translucent, add the tomatoes and mix well.  Stir well, and saute nicely for another 3-4 minutes, till the tomatoes turn mushy, and oil starts leaving from the sides.

After the onions and tomatoes have blended in well, add the yellow peppers. Mix well and then, add the turmeric powder, coriander powder, and cumin powder. Adding yellow peppers is optional. The good side is that it gives a vibrant, yet mellow color to the dish, at the same time the texture of the peppers gives a crunch to the other wise soft feeling dish.

Add salt as per your taste. Add the paneer cubes and cook for about 2 minutes.

If adding cream, now is the time to do it. Crush the kasoori methi in your palm and add it to the curry. Stir well and turn off the flame. Add chopped coriander leaves and mint leaves, mix well.

Achari paneer masala, ready to be served, with piping hot rotis/chapathis or rice.