Wash a 200 g slab of paneer with water and cut it into 2 inch cubes and keep them aside.
Heat 4 tablespoon mustard oil in a skillet over high heat.
Once the mustard oil is hot, reduce the heat to low. Add the paneer cubes to the skillet and fry them on medium heat from all the sides until nicely browned. Keep flipping them while frying.
Remove the paneer pieces from the skillet and add them to a bowl filled with 2 cups of water. Set aside.
Add 1 teaspoon cumin seeds, ¼ teaspoon asafoetida, 2 whole bay leaves, 2 cloves, 2 whole green cardamoms, and a 1-inch piece of cinnamon stick to the oil in the same skillet and let them crackle for 4-5 seconds.
Reduce the heat to low and add 2 tablespoon Kashmiri red chili powder, 1 teaspoon ground ginger, 2 teaspoon ground fennel, and 1 teaspoon coriander powder to the skillet and mix well. You can also mix the spices in ¼ cup water and then add them to the skilet to avoid their burning.
Cook for 2 minutes on low heat until the oil starts to separate from the sides of the skillet.
Now add the water in which we soaked the paneer and salt to taste and bring the curry to a boil over medium heat.
Add the paneer cubes and cook for 10 minutes on low heat. Serve hot with rice.
Soak the store-bought paneer in warm water for 10 minutes to make it softer.To make vegan curry, you can use tofu pieces instead of paneer.