Heat oil in a heavy-bottomed pan.

Add cumin seeds, mustard seeds, bay leaf, red dry chilli, black cardamom, green cardamom, star anise, and asafoetida.

Wait for the mustard seeds to splutter and the spices to release their aroma.

Add the finely chopped onions and cook until soft and translucent.

Add the ginger garlic paste and cook until fragrant.

Add the finely chopped tomatoes and tomato puree.

Cover with a lid and cook for 3-4 minutes, or until the tomatoes soften.

Add red chilli powder, turmeric powder, coriander powder, garam masala, and salt.

Stir well and cook for 5 minutes to allow the spices to meld.

Add the crumbled paneer and the required water.

Mix everything properly and simmer for 3-4 minutes.

Turn off the heat and garnish with coriander leaves.

Serve hot with Bharwa Karela and Pudina Tawa Paratha.