Prepare a bowl with 500 ml of warm water.

Heat oil in a frying pan and shallow fry the paneer cubes in batches until golden brown on medium flame.

Drain the fried paneer on a kitchen towel and add them to the bowl of warm water to soak.

Heat a little oil in a heavy-bottomed pan.

Add asafoetida and let it sizzle for a few seconds.

Add cinnamon stick, bay leaf, and green cardamom.

Fry the spices for a minute until they release their aroma.

Add ajwain and fry till it splutters.

On low heat, add tomato puree and stir to prevent sticking.

Add Kashmiri red chili powder, dry ginger powder, and fennel powder.

Stir and fry for a couple of minutes.

Add required water (or the warm water used for soaking paneer) and cook on medium heat.

Bring to a boil and simmer for 5-7 minutes without a lid, until a thick consistency is achieved.

Crush the saffron into the gravy and whisk in the yogurt.

Simmer for a few more minutes.

Add paneer cubes and stir gently.

Garnish with coriander and garam masala.

Serve hot with Kashmiri Modur Pulao.