Dry roast coriander seeds, whole pepper, dry red chillies, kalpasi, cinnamon, cardamom, chakra flowers and poppy seeds until brown.

Let it cool and grind into a fine paste with a little water. This is the Chettinad paste.

Heat oil in a non-stick pan, add mustard seeds and asafoetida.

Add sliced green chillies, and then chopped small onions and garlic, sauté until brown.

Add chopped tomatoes and cook until softened.

Add the Chettinad paste and red chili powder, cook for a few minutes.

Add salt and cook well.

Add chopped paneer and mix well.

Add some water, cover and let it cook for 3-4 minutes.

Add finely chopped coriander and curry leaves.

Serve hot with Tawa Paratha.